Purée garbanzo beans, olive oil, fresh garlic, tahini and lemon juice to make a quick and easy hummus spread.

Sprinkle garbanzo beans with your favorite spices and herbs and eat as a snack.

Add garbanzo beans to your green salads.

Make a Middle Eastern-inspired pasta dish by adding garbanzo beans to penne mixed with olive oil, feta cheese and fresh oregano.

Simmer cooked garbanzo beans in a sauce of tomato paste, curry spices, and chopped walnuts and serve this dahl-type dish with brown rice.
Recipe by: Cooking Light, March 1995


1/4 c Sliced green onions
2 tb Chopped fresh cilantro
2 tb Lemon juice
2 ts Olive oil
3/4 ts Ground cumin
1/2 ts Paprika
1/4 ts Salt
1/4 ts Ground coriander
1/4 ts Pepper
2 c Seeded chopped plum tomatoes
38 oz Chickpeas, (2 cans) drained


Combine first 9 ingredients in a large bowl, and stir well. Add remaining ingredients, and stir gently. Yield: 6 servings (serving size: 1 cup). Per serving: 683 Calories; 13g Fat (16% calories from fat); 35g Protein; 112g Carbohydrate; 0mg Cholesterol; 138mg Sodium Serving Ideas : Serve chilled or at room temperature.

1 15oz can of chickpeas (garbanzo beans) drained and rinsed
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
2 tsp cumin
1 tsp ground ginger
non-cooking spray
Mix all the dry spices together.

Spray a non-stick skillet with the non-stick cooking spray. Add the beans and place over medium high heat. Cook them untouched for 1-2 minutes. Then sprinkle half the spice mixture over top tossing the skillet to coat.

Cook untouched for another 1-2 minutes (they may start popping on you) and then sprinkle the remaining spice mixture on top. Toss around in the pan and cook for another 1-2 minutes until the beans are nice and warm and the spices are toasted.
Copyright 2011. All rights reserved. Western Fresh Marketing