Garbanzo Bean Medley Recipes

EASY GARBANZO BEANS AND RICE SALAD

Steps:

• This Easy Garbanzo Beans and Rice Salad is everything vegetarians could dream of, and more! With hearty garbanzo beans, crunchy red bell peppers, green onions, carrots and a delightful, citrusy lemon vinaigrette, it's a truly satisfying combination. Step 1
• Heat medley according to package directions. Step 2
• Combine medley, carrots, beans, bell pepper, vinaigrette and green onions in a medium bowl. Toss well to combine.

GARBANZO BEAN MEDLEY

Steps:

• In a small skillet, saute zucchini in oil until tender. Add garlic; saute 1 minute longer. Stir in the garbanzo beans, tomatoes, Italian seasoning and pepper flakes if desired; heat through. Sprinkle with cheese.

CHICKPEA KORMA

Steps:

• Soak the garbanzo beans in 4 cups of water overnight.
• Rinse the beans well. Cook on high pressure in Instant Pot or pressure cooker for 10 minutes. Allow the pressure to release naturally.
• Drain and set aside.
• In a separate bowl, pour boiling water over the cashews. Set aside.
• Using a sharp knife, dice the carrots and onion; mince the ginger and garlic.
• In a large skillet, sauté diced onion, carrot, garlic, and ginger until onion is translucent over low to medium-low heat, about 5-8 minutes.
• Add the tomatoes, garbanzo beans, peas, spices***, and cilantro to the onion and carrot mixture. Stir to combine and simmer on low heat.
• Rinse soaked cashews and drain well.
• In a high-powered blender or food processor, blend cashews and almond milk until smooth.
• Add cashew cream to the skillet with 1 tsp lemon juice and cilantro.
• Adjust seasonings to taste. See notes below.
• Remove from heat. Serve with naan or rice with a little cilantro sprinkled on top, if desired.

MOM'S BEAN MEDLEY

Steps:

• In a large bowl, combine the beans, green pepper and onion. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano and garlic powder; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for 8 hours or overnight. , Stir in mayonnaise. Add tomato; toss gently.

5 MINUTE BEAN AND CHICKPEA SALAD

Steps:

• In a large mixing or salad bowl, whisk together the garlic, olive oil, vinegar, salt, lemon juice, and black pepper.
• Add in the beans, chickpeas, and parsley. Toss to coat.
• Refrigerate for two hours for best results.

GARBANZO BEAN CASSEROLE

Steps:

• Drain the chickpeas and boil in fresh water for around 35 minutes. Pour off the water and leave to drain; the chickpeas must not be completely soft.
• Fry the onions, garlic and ginger in hot oil until translucent. Add the celery, aubergines, courgette and tomatoes and fry together for 2-3 minutes. Pour over the vegetable stock and simmer for around 15 minutes.
• Add the chickpeas and olives and cook for a further 10 minutes or so until the chickpeas are soft and the olives are heated through. Add the spices and season to taste with salt and ground black pepper.

MEDITERRANEAN GARBANZO BEAN SALAD

Steps:

• Add chickpeas, tomatoes, cucumbers, olives, parsley, and onion to a large bowl.
• In a small measuring cup, combine olive oil, white wine vinegar, garlic, oregano, thyme, Dijon, and a couple large pinches of salt and pepper.
• Mix until well combined. Pour over chickpea mixture.
• Toss to combine evenly.
• Garnish with fresh parsley and crumbled feta cheese and serve with whole wheat pita bread and hummus. Drizzle with my quick and easy yogurt sauce for extra flavor!

GREEK GARBANZO BEAN SALAD

Steps:

• Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.