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Garbanzos Galore - 142 recipes

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Makes 1/2 gal

  • 1 can garbanzo beans (fancy, no sulfite)
  • 12 oz whole shelled edamame
  • 12 oz frozen corn & green pepper (or 10 oz of corn & 1/2 fresh green pepper, chopped
  • 6 oz dried/ sweetened cranberries
  • 2 T Italian seasoning
  • 1 T or less ground cumin
  • 6 oz greek dressing without feta (Kroger brand)
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Healthy and delicious

  • 3 tablespoons olive oil
  • 2 large cloves of garlic, chopped
  • 1 pinch of peperoncino (dried pepper flakes), optional
  • 3 cups cooked chickpeas or 2 cans organic chickpeas in water
  • Pinch of sea salt
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Chickpeas are super healthy and they’re also delicious! They are high in protein and make a great snack

  • One 15-ounce can garbanzo beans
  • 1 1/2 tablespoons olive oil
  • Salt
  • Creole or Cajun seasoning or Spice blend of your choice
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Find more recipes at: epicurious

  • virgin olive oil 4 garlic cloves, pressed 1 tablespoon smoked paprika* 1 teaspoon ground cumin 1/2 teaspoon dried crushed red pepper 1/2 cup plain yogurt or Greek yogurt 4 chicken breast halves with bones 1 15
  • ounce can garbanzo beans (chickpeas), drained 1 12
  • ounce container cherry tomatoes 1 cup chopped fresh cilantro, divided
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First make sure to wash all your vegetables

  • 2 cups Chopped Lettuce
  • 1/2 cup Red Kidney Beans, rinsed from can
  • 1/2 cup Garbanzo Beans, rinsed from can
  • 1 Med. Cucumber
  • 1/2 cup Crushed Tortilla Chips
  • 1 cup Garlic-seasoned Croutons
  • 1/2 Green Bell Pepper
  • 1 Tblsp Olive Oil
  • 1 Tblsp Mayonnaise
  • 1 Tblsp Classic Ranch Dressing
  • 1 tsp Salt, optional
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1. In a medium pot, heat the oil over moderate heat

  • 2 Tbl olive oil
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 ribs celery, diced
  • 1 red bell pepper, diced
  • 1 tsp ground ginger
  • 2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp freshly ground black pepper
  • 2 tsp salt, plus more if needed
  • 1 cup dried brown or green lentils
  • 1 (15-ounce) can crushed tomatoes
  • 7 cups water
  • 1 (15-ounces) can garbanzo beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • Juice of 1/2 lemon
  • Harissa, for serving (optional)
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In pan, heat 2 tbsp oil. Saute onion, salt and pepper

  • 4 tbsp olive or canola oil
  • 1 red onion, sliced
  • Salt and pepper, to taste
  • 3-4 medium zucchini, quartered
  • 1 green or red bell pepper, diced
  • 3 cloves of garlic, minced
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 15 oz can garbanzo beans, drained
  • 1 bunch of cilantro, chopped
  • 3 green onions, sliced
  • 1 tbsp lemon juice
  • Tortillas
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In food processor, puree first 6 ingredients; form 4 patties

  • Two 15-oz cans garbanzo beans, drained
  • 1/2 cup parsley leaves
  • 1/3 cup plain breadcrumbs
  • 1-1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp EVOO
  • 4 hamburger buns
  • Lettuce, tomato and mayo for topping
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Combine and let sit for an hour or so

  • 2 c garbanzo beans
  • 1 avocado cubed
  • 1 pint cherry tomatoes, halved
  • 1 yellow pepper diced
  • 1/2 c red onion diced
  • 2 T olive oil
  • 1/4 t salt and pepper
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A healthful alternative to chips, these crunchy, slightly spicy beans make a perfect party snack

  • 1 15 - 16 ouncecangarbanzo beans (chickpeas), rinsed and drained
  • 3 tablespoons olive oil
  • 1 teaspoon bottled hot pepper sauce
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch paprika
  • 1 tablespoon finely snipped Italian (flat-leaf) parsley
  • Pinch coarse sea salt
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Melt butter in bottom of pot and then throw in the garbanzo beans with the jam

  • Can of organic garbanzo beans
  • Turkish red pepper paste to taste
  • Jamaica jerk seasoning to taste
  • Butter to oil pan bottom
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Substitute escarole or another hearty green like collards if you don't like kale

  • 2 center-cut bacon slices
  • 1 cup chopped carrot
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper
  • 2 1/2 cups fat-free, lower-sodium chicken broth
  • 1 cup water
  • 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
  • 4 cups chopped fresh kale
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 4 lemon wedges (optional)
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Any burning questions? Our chefs answer!

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