garbanzo beans Archives - Page 2 of 3

Garbanzo-White Bean Truffle Spread

July 6, 2013 by epicureanvegan

This is a variation on the white bean truffle spread that I decided to whip up for our July 4th party. I’ve made the original version several times, but I wanted to change things up a little and I’m thinking I like this new version even better!

INGREDIENTS:
1 15-oz can garbanzo beans (chickpeas), drained and rinsed
1 15-oz can Great Northern beans, drained and rinsed
1 large (or two medium) clove of garlic, halved or quartered
1 tsp salt
5-6 large green onions (white and green parts) sliced
4 Tbs lemon juice
2 Tbs truffle oil

DIRECTIONS:
Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up. Add the beans, lemon juice, salt, and green onions; puree until smooth. While the machine is running, add the truffle oil; blend well. If you have time, let it chill for an hour or two before serving. Enjoy on crackers, toasted baguette slices, or veggies.

Garbanzo-White Bean Truffle Spread

Author: Epicurean Vegan

Ingredients

1 15-oz can garbanzo beans (chickpeas), drained and rinsed
1 15-oz can Great Northern beans, drained and rinsed
1 large (or two medium) clove of garlic, halved or quartered
1 tsp salt
5-6 large green onions (white and green parts) sliced
4 Tbs lemon juice
2 Tbs truffle oil

Directions

Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up.
Add the beans, lemon juice, salt, and green onions; puree until smooth.
While the machine is running, add the truffle oil; blend well.
If you have time, let it chill for an hour or two before serving.
Enjoy on crackers, toasted baguette slices, or veggies.

Mock Tuna Salad

April 10, 2013 by epicureanvegan

I never like to spend a lot of time preparing lunch, which can make it difficult to come up with something. Not only is this easy to throw together, but it makes plenty for a few lunches. The recipe is adapted from 1000 Vegan Recipes. If you’re not a fan of garbanzo beans, I suggest trying white beans instead. I also added chopped cashews, but sunflower seeds, chopped almonds, or pepitas would also be great. Cucumber can be subbed in for the celery as well and a tablespoon of nutritional yeast wouldn’t hurt either. Miss the omegas? Toss in some flax seeds! The recipe calls for 1 tsp of kelp powder and of course, the only amount I could buy was a pound. A pound of kelp powder?! Sure! I put that on . . . and . . .What do you use kelp powder for? (besides mock tuna salads)? Well first of all, it helps to know that kelp powder is loaded with health benefits. According to Livestrong.com it helps lower LDL cholesterol, lowers breast cancer risk, lowers blood sugar, and is a great source of iodine. After some research, I found it’s great to throw it in your smoothie, sprinkle it on your veggie sushi rice, add it to bread dough, and even use it as a seasoning—in place of salt. What do you use kelp powder for?

INGREDIENTS:
2 cans garbanzo or white beans
2 stalks celery or 1/2 C cucumber, chopped small
1/4 C minced onion
1/2 C cashews, almonds, sunflower seeds, or pepitas, chopped
1 Tbs nutritional yeast
1 tsp capers, drained and chopped
1/2 C Vegenaise (or other vegan mayo)
2 tsp lemon juice
1 tsp Dijon mustard
1 tsp kelp powder
Salt and pepper, to taste
Lettuce leaves
Tomato slices
8 slices of bread

DIRECTIONS:
In a medium bowl, coarsely mash the beans, or chopped them up on a cutting board. Add the celery (or cucumber), onions, nuts, capers, mayo, lemon juice, mustard, nutritional yeast, and kelp powder. Season with salt and pepper if you’d like. Combine thoroughly. Cover and refrigerate for 30 minutes. Serve on bread with the lettuce and tomato and enjoy!

Mock Tuna Salad

The recipe is adapted from 1000 Vegan Recipes. If you're not a fan of garbanzo beans, I suggest trying white beans instead. I also added chopped cashews, but sunflower seeds, chopped almonds, or pepitas would also be great. Cucumber can be subbed in for the celery as well and a tablespoon of nutritional yeast wouldn't hurt either. Miss the omegas? Toss in some flax seeds! The recipe calls for 1 tsp of kelp powder and of course, the only amount I could buy was a pound. A pound of kelp powder?! Sure! I put that on . . . and . . .What do you use kelp powder for? (besides mock tuna salads)? Well first of all, it helps to know that kelp powder is loaded with health benefits. According to Livestrong.com it helps lower LDL cholesterol, lowers breast cancer risk, lowers blood sugar, and is a great source of iodine. After some research, I found it's great to throw it in your smoothie, sprinkle it on your veggie sushi rice, add it to bread dough, and even use it as a seasoning---in place of salt.

Author: Epicurean Vegan

Serves: 4

Ingredients

2 cans garbanzo or white beans
2 stalks celery or ½ C cucumber, chopped small
¼ C minced onion
½ C cashews, almonds, sunflower seeds, or pepitas, chopped
1 Tbs nutritional yeast
1 tsp capers, drained and chopped
½ C Vegenaise (or other vegan mayo)
2 tsp lemon juice
1 tsp Dijon mustard
1 tsp kelp powder
Salt and pepper, to taste
Lettuce leaves
Tomato slices
8 slices of bread

Directions

In a medium bowl, coarsely mash the beans, or chopped them up on a cutting board.
Add the celery (or cucumber), onions, nuts, capers, mayo, lemon juice, mustard, nutritional yeast, and kelp powder. Season with salt and pepper if you'd like. Combine thoroughly.
Cover and refrigerate for 30 minutes.
Serve on bread with the lettuce and tomato and enjoy!

Black Rice Salad

November 1, 2012 by epicureanvegan

I was thumbing through Party Vegan for Halloween foods and I was thrilled to find this salad that was not only delicious, but gluten-free as well. It was perfect for our Halloween party. I recommend making the rice ahead of time since it needs to cool in the fridge. It also would hurt to chop up the veggies and cook the sweet potatoes ahead of time, too, so you save yourself a headache of trying to get all done right away. I doubled the recipe, but I’ll list the original recipe amounts below. Also, the original recipe suggests serving the salad on a bed of shredded lettuce, but I opted to serve it in a bowl, sans lettuce.

INGREDIENTS:
1 large sweet potato, peeled and cut into 1/2″ dice
1/4 C + 1 Tbs olive oil
Salt and pepper
2 medium carrots, shredded
1 medium orange bell pepper, finely chopped
1/4 C minced onion
2 Tbs fresh parsley
15-oz can garbanzo beans, drained and rinsed
3 C cold cooked black rice
3 Tbs lemon juice
1 tsp garlic, minced
1/2 tsp dry mustard

DIRECTIONS:
Preheat oven to 425. Spread the sweet potatoes on a lightly greased baking sheet; drizzle with 1 Tbs of olive oil. Season with salt and pepper and roast for 15 minutes. I recommend turning them once halfway through, otherwise, they’ll get too browned on one side.

In a large bowl, combine the carrots, bell pepper, onion, parsley, and garbanzo beans.

In a small bowl, whisk together the remaining olive oil, lemon juice, garlic, mustard, 1/2 tsp salt, and 1/4 tsp black pepper.

The recipe only says to combine the cooled sweet potatoes and rice together, but doesn’t indicate when to mix them in with the rest. But I think I’m a pretty smart cookie and combined everything and tossed it all with the dressing. Enjoy!

Black Rice Salad

I was thumbing through Party Vegan for Halloween foods and I was thrilled to find this salad that was not only delicious, but gluten-free as well. It was perfect for our Halloween party. I recommend making the rice ahead of time since it needs to cool in the fridge. It also would hurt to chop up the veggies and cook the sweet potatoes ahead of time, too, so you save yourself a headache of trying to get all done right away. I doubled the recipe, but I'll list the original recipe amounts below. Also, the original recipe suggests serving the salad on a bed of shredded lettuce, but I opted to serve it in a bowl, sans lettuce.

Author: Epicurean Vegan

Ingredients

1 large sweet potato, peeled and cut into ½" dice
¼ C + 1 Tbs olive oil
Salt and pepper
2 medium carrots, shredded
1 medium orange bell pepper, finely chopped
¼ C minced onion
2 Tbs fresh parsley
15-oz can garbanzo beans, drained and rinsed
3 C cold cooked black rice
3 Tbs lemon juice
1 tsp garlic, minced
½ tsp dry mustard

Directions

Preheat oven to 425.
Spread the sweet potatoes on a lightly greased baking sheet; drizzle with 1 Tbs of olive oil. Season with salt and pepper and roast for 15 minutes. I recommend turning them once halfway through, otherwise, they'll get too browned on one side.
In a large bowl, combine the carrots, bell pepper, onion, parsley, and garbanzo beans.
In a small bowl, whisk together the remaining olive oil, lemon juice, garlic, mustard, ½ tsp salt, and ¼ tsp black pepper.
In a small bowl, whisk together the remaining olive oil, lemon juice, garlic, mustard, ½ tsp salt, and ¼ tsp black pepper.
The recipe only says to combine the cooled sweet potatoes and rice together, but doesn't indicate when to mix them in with the rest. But I think I'm a pretty smart cookie and combined everything and tossed it all with the dressing. Enjoy!

Quick and Easy Lunch: Chunky Chickpeas and Rice

March 3, 2012 by epicureanvegan

Not eating wheat, it can be tough not being able to make a quick sandwich. Scouring the pantry, I found Chunky Chickpeas from Tasty Bite.

We’ve taken these camping because they’re so easy—just pour into a pan and heat. At home, you can heat the packet in the microwave for 90 seconds. In this case, I decided to combine the chickpeas with some cooked rice and diced mushrooms. So easy! During the last few minutes of cooking the rice, throw in some mushrooms. Then heat the chickpeas in the microwave (according to the package instructions) and stir into the rice. Voila. Lunch is served.

The ingredients in the packet are simple: water, chickpeas, onions, sunflower oil, garlic, ginger, coriander, salt, cumin, and spices. There’s even 9 grams of protein per 1/2 a packet. I don’t remember how much the packets are, but I know they’re just over $3. (The Bombay Potatoes variety is awesome)!

Chickpea Salad

February 28, 2012 by epicureanvegan

I got this recipe from Luminous Vegans who called it “Chick-Peace Salad.” Great name—I didn’t want to steal it, so mine’s just plain old Chickpea Salad. Regardless of the name, it’s a delicious vegan version of tuna salad. LV added crumbled up nori to the mix to give it that tuna taste, but I didn’t have any. I still think it had amazing flavor without it. I did add some carrots and parsley. Just because. I also used Earth Balance’s vegan, gluten-free, and soy-free mayo that my good friend, Angela of The Veracious Vegan turned me on to. It’s fabulous!

I also served the salad on Food For Life’s brown rice tortillas.

I have to say, they’re ok. Heated up, they’re better, but you have to eat it fast before it gets crispy and falls apart. I’m wondering if steaming them would be better, or make it worse. The taste is chewy, but crunchy at the same time. Is that possible? Apparently so. Anyway, they’re not horrible, but they made eating this sandwich a bit tough because they tend to crack and split.

INGREDIENTS:
1 15-oz can chickpeas (garbanzo beans), drained and rinsed
2 stalks celery, chopped
2 green onions, chopped
1-2 Tbs fresh dill, chopped
1 carrot, shredded
2 Tbs vegan mayonnaise
1 tsp Dijon
1-1/2 tsp lemon juice
Salt and pepper, to taste
Veggies, crackers, tortillas, etc.

DIRECTIONS:
Mash the chickpeas. I used a pastry blender. You can also pulse them in the food processor.

Stir in all of the other ingredients and combine well. I layered the salad on some lettuce inside one of the tortillas and added some sliced cucumber and tomato.

This salad would also be great on crackers, or sliced veggies. Enjoy!

Lemony Pan-Fried Chickpeas with Chard

February 4, 2012 by epicureanvegan

This recipe is from Color Me Vegan and considering I love chickpeas, (a.k.a garbanzo beans) and chard, this is a new favorite. I would, however, make a few changes next time. Even though chickpeas are a great source of fiber and protein, and have no saturated fat, they do sport 90 calories per half a cup. Given this, I would use just half a can and even double the chard. So what to do with the other half of beans? Make a small batch of hummus, perfect for a few sandwiches during the week. I could have eaten the entire pan of this, which would not have been wise, so reducing the amount of chickpeas and adding more chard, I think, is a smart way to go. Otherwise, share this dish with plenty of others! (The recipe below is sans my suggestions.)

INGREDIENTS:
1 Tbs olive oil
1 small onion, diced
1 15-oz can chickpeas, drained
1 bunch Swiss chard, chopped
1 small lemon
1/2 tsp salt, or to taste
Black pepper, to taste

DIRECTIONS:
Heat the olive oil in a large skillet. Add the onion and cook until tender. Add the chickpeas and cook 10 minutes, or until the beans begin to brown.

Stir in the chard and cook until it begins to wilt and cook down, about 5-7 minutes. Zest the lemon over the pan, then cut the lemon in half and squeeze the juice from one half over the mixture. (Watch out for seeds). Stir well to combine. Add salt, pepper, and more lemon, if desired. (If you go with my suggestions, you can use the leftover lemon—if there is any— in the hummus). Serve immediately, or at room temperature. Enjoy!

Lemony Pan-Fried Chickpeas with Chard

This recipe is from Color Me Vegan and considering I love chickpeas, (a.k.a garbanzo beans) and chard, this is a new favorite. I would, however, make a few changes next time. Even though chickpeas are a great source of fiber and protein, and have no saturated fat, they do sport 90 calories per half a cup. Given this, I would use just half a can and even double the chard. So what to do with the other half of beans? Make a small batch of hummus, perfect for a few sandwiches during the week. I could have eaten the entire pan of this, which would not have been wise, so reducing the amount of chickpeas and adding more chard, I think, is a smart way to go. Otherwise, share this dish with plenty of others! (The recipe below is sans my suggestions.)

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
1 small onion, diced
1 15-oz can chickpeas, drained
1 bunch Swiss chard, chopped
1 small lemon
½ tsp salt, or to taste
Black pepper, to taste

Directions

Heat the olive oil in a large skillet. Add the onion and cook until tender. Add the chickpeas and cook 10 minutes, or until the beans begin to brown.
Stir in the chard and cook until it begins to wilt and cook down, about 5-7 minutes. Zest the lemon over the pan, then cut the lemon in half and squeeze the juice from one half over the mixture. (Watch out for seeds). Stir well to combine. Add salt, pepper, and more lemon, if desired. (If you go with my suggestions, you can use the leftover lemon---if there is any--- in the hummus). Serve immediately, or at room temperature. Enjoy!

Falafel Burgers and a Contest Winner!

May 9, 2011 by epicureanvegan

First of all, congratulations to sandition of Please Pass the Tofu for being the randomly selected commenter who will receive the $25 Amazon gift card!! Thank you to everyone who left a comment about juicing. So far, I’ve made some incredible apple-kale-spinach-parsley juice that is delicious! I think giving away stuff is way too much fun, so I look forward to doing it again soon!

So onto the food. 🙂 This recipe is another winner from The Vegan Table. You can serve these on buns, pita pockets, or open-faced like I did. Either way, I think you’ll enjoy the well-blended flavors of the patty as well as the cucumber sauce—an ideal combination.

INGREDIENTS:
1 can chickpeas (garbanzo beans), drained and rinsed
1 yellow onion, diced
3 cloves garlic, minced
1/4 C fresh parsley, chopped
2 Tbs tahini
1-1/2 to 2 tsp cumin
1 tsp coriander
1/2 tsp salt
1/8 tsp black pepper
1/4 tsp cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 C bread crumbs (I used panko)

For falafel sauce:
1 container (6-oz) plain nondairy yogurt
1-2 Tbs tahini (I used 1-1/2)
1/2 cucumber, peeled and finely chopped
1 tsp dried dill

Optional ingredients:
hamburger buns or rolls, pita bread, tomato slices, lettuce

DIRECTIONS:
I recommend making the sauce first since it has to chill for 30 minutes. I could have made it while the patties baked, but that’s when I cleaned up the kitchen and set the table, etc. To prepare the sauce, combine all of the sauce ingredients in a small bowl and chill for 30 minutes.

Preheat oven to 400. Pulse a few times the chickpeas in the food processor until thick and pasty; transfer to a medium-sized bowl. Add the onion, garlic, parsley, tahini, cumin, corriander, salt, pepper, cayenne pepper, lemon juice, and baking powder. (I actually left the beans in the food processor and added the other ingredients and pulsed a few times to just mix them in a little–easier than using a spoon. Then I transferred to a bowl and mixed it more). Slowly add the bread crumbs—using more or less—until the mixture holds together well.

Shape into patties and place on a nonstick baking sheet. I used foil that I lightly sprayed with cooking spray. I also made 5 patties, but the recipe says you can get 8-10 patties.

Bake for 10-12 minutes until golden brown on the bottom. Don’t expect the tops to get brown—they won’t. Flip over and bake for another 10-12 minutes. Serve with some falafel sauce, tomato, and lettuce on bun, pita, or open-face. Enjoy!

Chickpea Havarti Spread

April 10, 2011 by epicureanvegan

This spread can easily be called a dip as well. It almost has a chowder-like taste to it. From the Ultimate Uncheese Cookbook, this recipe is simple and delicious! This would also make a great condiment for sandwiches or wraps, too.

INGREDIENTS:
1 C water
2 C drained cooked or canned chickpeas (one 15 or 16 oz can)
1/2 C raw cashews
1/3 C nutritional yeast flakes
2 tsp onion powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground dill seed
1/2 tsp whole celery seed
1/4 C lemon juice

DIRECTIONS:
Place all ingredients in a blender and process until smooth. Transfer to a medium sauce pan and cook over medium heat, stirring often until very thick, about 15-20 minutes.

Remove from heat and cool a few minutes. Pour into an air tight container and chill for several hours to overnight.

Enjoy on crackers, as a vegetable dip, or as a sandwich condiment. Makes 2 cups.

Chickpea Havarti Spread

This spread can easily be called a dip as well. It almost has a chowder-like taste to it. From the Ultimate Uncheese Cookbook, this recipe is simple and delicious! This would also make a great condiment for sandwiches or wraps, too.

Author: Epicurean Vegan

Ingredients

1 C water
2 C drained cooked or canned chickpeas (one 15 or 16 oz can)
½ C raw cashews
⅓ C nutritional yeast flakes
2 tsp onion powder
1 tsp salt
½ tsp garlic powder
½ tsp ground dill seed
½ tsp whole celery seed
¼ C lemon juice

Directions

Place all ingredients in a blender and process until smooth. Transfer to a medium sauce pan and cook over medium heat, stirring often until very thick, about 15-20 minutes.
Remove from heat and cool a few minutes. Pour into an air tight container and chill for several hours to overnight.
Enjoy on crackers, as a vegetable dip, or as a sandwich condiment. Makes 2 cups.

Chickpea Burgers with Ricotta Sauce

February 9, 2011 by epicureanvegan

I saw this recipe in the January issue of Shape magazine and knew it’d be a great one to make. I had to make some alterations to veganize it and to just make the process easier. The recipe is for 4 burgers, but next time, I’ll make 3. They were a little wimpy as 4 and since there’s 3 in my little vegan family, it’ll just work out better. The recipe also called for panko breadcrumbs, but I forgot to pick some up, so I went with regular bread crumbs. Not a big deal, but I’ll seek those out next time, too. These are pretty simple to throw together and dinner is ready in under 30 minutes.

INGREDIENTS:
1-15 oz can chickpeas, drained and rinsed
1/4 C chopped parsley
1 clove garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp Ancho chili powder
Black pepper
2 tsp egg-replacer powder + 2-1/2 Tbs water
1/4 C +2 Tbs panko or regular bread crumbs
1/3 C ricotta (I had some of my go-to tofu ricotta in the freezer)
2 Tbs plain nondairy yogurt
Whole wheat buns
Cucumber, sliced
Tomato, sliced
Spinach leaves

DIRECTIONS:
Place the top oven rack 8-10 inches from the broiler heat. Preheat oven broiler to high. In a small bowl, whisk together egg-replacer powder and water; set aside. In a large bowl mash the chickpeas a little with a fork; add the parsley, garlic, and spices; season with black pepper.

Stir in the egg-replacer and 2 Tbs of the panko or bread crumbs. Pour remaining bread crumbs onto a plate and prepare a baking sheet with cooking spray. As you shape into 3 (or 4) patties, dredge them in the bread crumbs and place onto the baking sheet.

(I also should have chopped the parsley more)

Broil for 4-5 minutes per side. Meanwhile, combine the ricotta and yogurt in a food processor or blender.

Serve burgers on the buns with the ricotta sauce, tomato, spinach, and cucumber. Enjoy!

Chickpea Burgers with Ricotta Sauce

I saw this recipe in the January issue of Shape magazine and knew it'd be a great one to make. I had to make some alterations to veganize it and to just make the process easier. The recipe is for 4 burgers, but next time, I'll make 3. They were a little wimpy as 4 and since there's 3 in my little vegan family, it'll just work out better. The recipe also called for panko breadcrumbs, but I forgot to pick some up, so I went with regular bread crumbs. Not a big deal, but I'll seek those out next time, too. These are pretty simple to throw together and dinner is ready in under 30 minutes.

Author: Epicurean Vegan

Ingredients

1-15 oz can chickpeas, drained and rinsed
¼ C chopped parsley
1 clove garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp Ancho chili powder
Black pepper
2 tsp egg-replacer powder + 2-1/2 Tbs water
¼ C +2 Tbs panko or regular bread crumbs
⅓ C ricotta (I had some of my go-to tofu ricotta in the freezer)
2 Tbs plain nondairy yogurt
Whole wheat buns
Cucumber, sliced
Tomato, sliced
Spinach leaves

Directions

Place the top oven rack 8-10 inches from the broiler heat. Preheat oven broiler to high. In a small bowl, whisk together egg-replacer powder and water; set aside. In a large bowl mash the chickpeas a little with a fork; add the parsley, garlic, and spices; season with black pepper.
Stir in the egg-replacer and 2 Tbs of the panko or bread crumbs. Pour remaining bread crumbs onto a plate and prepare a baking sheet with cooking spray. As you shape into 3 (or 4) patties, dredge them in the bread crumbs and place onto the baking sheet.
Broil for 4-5 minutes per side. Meanwhile, combine the ricotta and yogurt in a food processor or blender.
Serve burgers on the buns with the ricotta sauce, tomato, spinach, and cucumber. Enjoy!

Thai Green Curry Chickpea Burritos

February 7, 2011 by epicureanvegan

When we were visiting my sister in Northern California recently, she made us these fabulous burritos. The ingredients are from Trader Joe’s, so I was sure to pick the items up before returning to Trader Joe’s-less Colorado. 🙁 Taste of Thai makes a green curry paste though that could be substituted in with some coconut milk. However, a sub for the Cumin and Chickpea mix also required for the recipe, was hard to locate. So if you’re lucky enough to live near a Trader Joe’s, or have a generous relative to send you TJ loot, this recipe is for you. Are you listening, sis? 😉

INGREDIENTS:
1-12 oz jar Thai Green Curry Simmer Sauce
1-8 oz pkg Cumin and Chili Chickpea mix
1 medium zucchini, sliced, then quartered
1-15 oz can chickpeas (garbanzo beans), drained and rinsed
Olive oil
Flour tortillas
Optional: Tofutti sour cream, fresh cilantro

DIRECTIONS:
I sauteed the zucchini and can of drained chickpeas for about 3-4 minutes. Add the bag of seasoned chickpeas and jarred curry sauce. Stir well to combine. Reduce heat to low and simmer covered for 20-25 minutes.

Serve in a flour tortilla with sour cream and cilantro and enjoy!

Garbanzo-White Bean Truffle Spread

Mock Tuna Salad

Black Rice Salad

Quick and Easy Lunch: Chunky Chickpeas and Rice

Chickpea Salad

Lemony Pan-Fried Chickpeas with Chard

Falafel Burgers and a Contest Winner!

Chickpea Havarti Spread

Chickpea Burgers with Ricotta Sauce

Thai Green Curry Chickpea Burritos

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