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Garbanzos Galore - 142 recipes

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Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt...

  • 2 (15 ounce) cans garbanzo beans,
  • drained
  • 2 cucumbers, halved lengthwise and sliced
  • 12 cherry tomatoes, halved
  • 1/2 red onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black olives, drained and chopped
  • 1 ounce crumbled feta cheese
  • 1/2 cup Italian-style salad dressing
  • 1/2 lemon, juiced
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper
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Preheat oven to 450°F. Place eggplants cut-side down on a baking sheet

  • 2 large eggplants (about 1 pound each), halved lengthwise
  • 1 (15-ounce) can no-salt-added garbanzo beans, drained and rinsed
  • 1/2 cup parsley leaves, chopped, plus more for garnish
  • 1/2 cup chopped roasted red peppers
  • 3 tablespoons sesame tahini
  • 4 teaspoons lemon juice
  • 1 clove garlic
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For the Crock-Pot

  • 1 Tbsp. Olive Oil
  • 4 cloves minced garlic
  • 2 bay leaves
  • 2 15-ounce cans Garbanzo Beans, rinsed
  • 2 lb. small red or white potatoes, cut into 3/4 inch cubes
  • 8 cups low-sodium vegetable broth or stock
  • 1/2 cup premade pesto
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For sauce: In a medium saucepan, cook onion, garlic, cumin, and crushed red pepper in hot oil about 5 minutes or un...

  • 1/2 cupfinely chopped onion
  • 1 clovegarlic, minced
  • 1/4 teaspoonground cumin
  • 1/8 teaspooncrushed red pepper
  • 1 teaspoonolive oil
  • 2 cupschopped tomatoes (about 2 large tomatoes)
  • 3/4 cupgarbanzo beans (chickpeas), rinsed and drained
  • 1/4 teaspoonsalt
  • 1/8 teaspoonground black pepper
  • 4 ouncesdried whole wheat linguine, fettuccine, or rigatoni
  • 1/3 cupchopped tomato (1 small)
  • 1 tablespooncrumbled feta cheese
  • Freshly ground black pepper
  • Fresh rosemary sprigs (optional)
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12 servings (serving size: 1 1/3 cups)

  • 8 cups coarsely chopped spinach
  • 8 cups hot cooked cavatappi (about 12 ounces uncooked spiral-shaped pasta)
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 (19-ounce) cans chickpeas (garbanzo beans) or other white beans, drained
  • 4 garlic cloves, crushed
  • Freshly ground pepper
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Organic Beans are worth the splurge since they have less sodium

  • 2 bacon slices
  • 1 cup chopped carrot
  • 1/2 cup chopped onion
  • 2 garlic cloves minced
  • 1 t paprika
  • 1/4 t kosher salt
  • 1/2 t cumin
  • 1/2 t crushed red pepper
  • 2 1/2 cups fat-free, lower sodium chicken broth
  • 1 cup water
  • 2 !15-oz.) cans organic chickpeas, rinsed and drained
  • 4 cups chopped kale
  • 1/2 cup plain 2% reduced-fat greek yogurt
  • 4 lemon wedges (optional)
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Emulate Martha Stewart by serving the salad chilled on a lettuce leaf!

  • 1 green pepper diced and blanched
  • 1 red bell pepper diced and blanched
  • 1 cup sweet yellow onion, diced
  • 2 (15-ounce) cans garbanzo beans
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
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1 Heat 1 TBS broth in a 10-12 inch skillet

  • 1 tablespoon vegetable broth
  • 1 large onion, sliced thin
  • 5 garlic cloves, pressed
  • 1 medium red bell pepper, cut in 1-inch squares
  • 1 medium eggplant, cubed
  • 1 pinch red pepper flakes
  • 2 teaspoons turmeric
  • 1/2 teaspoon garam masala
  • 1 (15 ounce) can garbanzo beans
  • 1 (15 ounce) can lentils, drained
  • 1/2 cup tomato sauce
  • 1 1/4 cups vegetable broth
  • 1/2 cup raisins
  • salt and pepper
  • 1 tablespoon cilantro, chopped
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Directions To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor

  • Garbanzo Bean Spread:
  • Ingredients
  • 1 (15 1/2-ounce) can garbanzo beans, drained
  • 2 cloves garlic
  • 1/4 cup fresh mint
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Panini:
  • 1 cup pitted black olives, finely chopped
  • 2/3 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 (5 1/2-ounce) cans Italian tuna in olive oil, drained (recommended: Flot)
  • 1 (13 3/4-ounce) can quartered artichoke hearts, drained
  • 8 mini baguettes, sliced in 1/2 lengthwise
  • 2 cups arugula
  • Special equipment: Brown parchment paper for wrapping the sandwiches
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heat pot over medium heat and add evoo

  • 1 tbsp evoo
  • 2 medium onion, chopped
  • 5 garlic cloves, minced
  • 1/2 tsp black pepper
  • 4 tsp ground coriander
  • 1 c rolled oats
  • 1 1/4 tsp sea salt
  • 2 1/2 c garbanzo beans, cooked, drained
  • 4 c no-salt veggie broth
  • 1 3/4 lb collard greens, chopped
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• Cook bulgur in large saucepan of boiling salted water until just tender, 10 to 12 minutes

  • • 2 cups whole grain quick-cooking bulgur (11 to 12 ounces)
  • • 2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
  • • 2 1/2-pint containers small red and/or yellow cherry tomatoes
  • • 1 cup diced unpeeled English hothouse cucumber
  • • 1 cup diced roasted red peppers from jar
  • • 2/3 cup (packed) chopped fresh dill
  • • 1/4 cup white balsamic vinegar
  • • 1 tablespoon ground cumin
  • • 6 tablespoons olive oil
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In a large bowl, combine carrots, bell pepper, tomatoes, onion, and beans

  • 2 cups finely shredded carrot
  • 1 1/2 cups thinly sliced bell pepper
  • 1 1/2 cups chopped plum tomatoes
  • 1/4 cup finely chopped red onion
  • 2 cans (15 1/2-oz each) cans garbanzo beans, drained
  • 12 cups salad greens
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GARBANZO BEAN SALAD Garbanzo Bean Salad