Sauteed Chickpeas Garbanzos Recipes

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GARBANZO STIR-FRY



Garbanzo Stir-Fry image

This garbanzo bean and veggie stir-fry is great because you can add as many or as few ingredients as you like.

Provided by JDS

Categories     Main Dish Recipes     Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 clove garlic, crushed
ground black pepper to taste
1 (15 ounce) can garbanzo beans, drained and rinsed
1 large zucchini, halved and sliced
½ cup sliced mushrooms
1 tablespoon chopped fresh cilantro
1 tomato, chopped

Steps:

  • Heat oil in a large skillet over medium heat. Stir in oregano, basil, garlic, and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered, for 10 minutes, stirring occasionally.
  • Stir in mushrooms and cilantro, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy. Serve immediately.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.2 g, Fat 7.7 g, Fiber 4.7 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 216 mg, Sugar 2.3 g

GARBANZO BEANS CHICKPEA SALAD



Garbanzo Beans Chickpea Salad image

Loaded with garbanzo beans, fresh vegetables, and feta cheese, Chickpea Salad is a healthy dish packed with proteins.

Provided by Izzy

Time 5m

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
salt and pepper or to taste
15 oz garbanzo beans (drained and rinsed)
1 cup arugula
1 cup cherry tomatoes (sliced)
1/2 cucumber (sliced)
1/2 medium red onion (thinly sliced)
1 avocado (sliced)
1/4 cup chopped cilantro
optional pomegranate

Steps:

  • In a medium bowl, mix together olive oil, lemon juice, garlic, salt and pepper.
  • In a large bowl, mix together the rest of the ingredients.
  • Add the salad dressing. Toss to coat. Serve and enjoy!

MEDITERRANEAN CHICKPEAS (GARBANZO BEANS) WITH VEGETABLES



Mediterranean Chickpeas (Garbanzo Beans) With Vegetables image

This is a great protein filled vegetarian dish. It would also make a lovely side dish by reducing the portions. This recipe is from a "Cooking Light" magazine. I also highly reccomend that you do use fresh parmesan and not the stuff found in a can. If you don't have any fresh at hand, some shredded mozzarella would work fine as well.

Provided by kleigh83

Categories     Rice

Time 24m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup onion, diced
1 garlic clove, minced
2 teaspoons dried basil
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/8 teaspoon salt
2 bay leaves
1 (28 ounce) can diced tomatoes, undrained
1 (19 ounce) can chickpeas, rinsed and drained (garbanzo beans)
2 cups zucchini, diced
2 cups cooked long-grain rice, hot
1/4 cup grated fresh parmesan cheese

Steps:

  • Heat oil in a large non-stick skillet over medium-high heat until hot.
  • Add onion and garlic and saute for about 3 minute.
  • Then add your basil and next 5 ingredients (the basil through the tomatoes).
  • Bring to a boil and then reduce heat to medium. Cook for 5 more min stirring occasionally.
  • Then stir in chickpeas and cook for 3 minute.
  • Add zucchini. cover and cook for 3 min or until the zucchini is tender.
  • Discard the bayleaves.
  • Serve hot with rice. Sprinkle with cheese.

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