107 garbanzo bean recipes

This hearty Italian vegetable soup delivers. It is chock full of vegetables, two kinds of beans, pasta, and tomatoes, everything needed for a relaxed Sunday meal.

Mihshi malfuf bi zayt (meatless cabbage rolls): Lebanese vegetarian cabbage rolls stuffed with rice, chickpeas, tomato, and parsley, simmered with garlic, mint, and lemon. Served cold or lukewarm.

A refreshingly delicious chopped Mediterranean salad is also very quick and easy to put together. A great spring or summer salad with your BBQ.

Quick, easy to make, and it's also very tasty. Serve this freshly homemade hummus with store-bought or homemade pita bread.

Vegetarian Shepherd's pie is just as good as regular one, and the refreshing taste from vegetables let you feel so comfortable after enjoying the meal.

Bright, herb-forward hummus with no tahini needed. Sautéed onion and garlic blend with fresh parsley, basil, oregano, and coriander into silky chickpeas for a lighter Middle Eastern dip that skips the paste but keeps all the flavor. Ready in 25 minutes.

A very hearty version of my favorite soup. Add crushed red pepper to turn up the heat. It's delicious!! Perfect comfort food for a cold winter's day!

Spice roasted chickpeas turn a can of garbanzos into a crunchy, snackable handful, tossed with freshly toasted cumin and coriander, a pinch of cayenne, and coarse salt. High in fiber, vegetarian, and hard to stop eating.

Steamed chickpeas soaked overnight and steamed until tender but chewy, seasoned with salt and garlic salt. A simple, high-protein vegetarian snack or side dish from dried beans.

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

Baked chickpeas slow-cook in an earthenware pot with sweet sauteed onions, fresh chile, garlic, and oregano in their own velvety cooking liquid. Greek-style vegan main or side that gets better the longer it bakes.

Falafel in pita pockets: cumin and coriander-spiced chickpea patties stuffed into warm pita bread. A Middle Eastern street food staple made quickly at home.

Three-bean salad packed with green beans, kidney beans, chickpeas, corn, celery, carrots, and pimientos in a sweet-and-tangy vinegar dressing. The classic potluck make-ahead. Keeps in the fridge for weeks and gets better with time.

Mixed bean soup: a hearty medley of ten beans, peas, and lentils soaked and slow-simmered into a thick, savory pot, finished with red wine and fresh parsley. Frugal, high-fibre comfort in a bowl.