Garbanzo Bean Mint Tacos Recipes
GARBANZO TACOS
This is a wonderful recipe that I've had tucked into my cookbook for years - I wish I knew where it originally came from! The garbanzo beans (also known as chickpeas) are an amazing meat stand-in; honestly, you don't even miss the grease once you give these a try! This is also a very cost-effective and easy way to prepare a meal, since garbanzos are cheap and readily available. I realize this is so simple as to border ridiculous, but it's so good, you just might forgive me! :)
Provided by Lena6135
Categories Lunch/Snacks
Time 20m
Yield 10 tacos, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Drain the garbanzo beans, reserving the liquid of one can. Rinse the beans briefly under cool running water in a strainer.
- Pour the beans and the reserved bean liquid into a large skillet.
- Add the taco seasoning.
- Stir and let simmer approximately 10-15 minutes. Mash 1/4 - 1/3 of the beans while cooking to thicken the mixture, if desired (they stay put in tortillas better this way).
- Use the garbanzos just like you would taco meat. Try tortillas and pile it high with lettuce, tomato, salsa, and cheese, or make a figure-friendly taco salad.
Nutrition Facts : Calories 815.7, Fat 16, SaturatedFat 3.5, Sodium 2463.6, Carbohydrate 142.9, Fiber 16.4, Sugar 5, Protein 25
SIMPLE GARBANZOS
Steps:
- In a bowl, mix the garbanzo beans, onion, lemon juice, garlic, oregano, salt, black pepper, and cayenne pepper. Stir in the olive oil, and adjust seasonings to taste. Mix in the peas. Cover, and marinate in the refrigerator at least 1 hour.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 28.9 g, Fat 18.3 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.5 g, Sodium 631.5 mg, Sugar 1 g
VEGETARIAN CHICKPEA TACOS
Quick healthy tacos that the kids will go crazy for. Use this mixture as you would taco meat in taco shells or tortillas. Add desired toppings and enjoy!
Provided by Dana D
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas.
- Divide chickpea filling evenly among taco shells.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 55.3 g, Fat 7.8 g, Fiber 7.5 g, Protein 9.1 g, SaturatedFat 1.5 g, Sodium 1054.1 mg, Sugar 1.6 g
CHICKPEA MINT TABBOULEH
You'll love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. -Brian Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine bulgur and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes., Transfer to a large bowl. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.
Nutrition Facts : Calories 380 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 11g fiber), Protein 11g protein. Diabetic Exchanges
CHICKPEAS WITH MINT, SCALLIONS AND CILANTRO
Chickpeas (garbanzos) always taste better cooked from scratch, but unlike other beans, you do have to soak them overnight. Then it's a simple matter of simmering for about 45 minutes. Cooked chickpeas will keep up to 5 days stored in their cooking liquid in the refrigerator. The combination of warm beans and cool herbs makes a great side dish.
Provided by David Tanis
Categories easy, salads and dressings, side dish
Time 1h
Yield About 6 cups cooked chickpeas
Number Of Ingredients 10
Steps:
- Pour soaked chickpeas into a colander to drain and put in a medium-size soup pot. Add water to cover by 1 inch and bring to a boil. Add onion, bay leaves, cinnamon and 2 teaspoons salt. Skim off and discard any rising foam. Lower heat and simmer gently for about 45 minutes, until tender. (May prepare in advance and reheat).
- Drain hot chickpeas (reserve broth for another purpose, such as soup) and discard onion and aromatics. Return chickpeas to pot and add olive oil and turmeric or saffron, stirring to distribute. Taste for salt and adjust.
- Transfer to a warm serving bowl. Mix mint, scallions and cilantro together and sprinkle over top. Serve warm.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 6 grams, TransFat 0 grams
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