Marinated Garbanzos Chickpeas Food

MARINATED GARBANZOS (CHICKPEAS)

Marinated Garbanzos (Chickpeas) image

This is a basic dish. I made this for potlucks and picnics for something different. Cook time is cooling time.

Provided by mommyoffour

Categories Beans

Time 2h5m

Yield 2 1/2 cups

Number Of Ingredients 7

Ingredients

20 ounces garbanzo beans, drained
1/2 cup oil
3 tablespoons vinegar
1/2 cup chopped fresh parsley
1/4 cup chopped scallion
1 dash garlic salt
salt and pepper

Steps:

Combine all ingredients and allow to marinate in the refrigerator for at least 2 hours.
Drain.
Serve with toast rounds or as part of an antipasto tray.

MARINATED CHICKPEAS

Marinated Chickpeas image

These marinated chickpeas are great on their own, but even better for bulking up salads into a full meal. Because the chickpeas soak in vinaigrette, there's typically no need to add any extra dressing when you combine them with other vegetables; they come with enough seasoning to flavor everything. Combine a cup of the dressed chickpeas with a cup of cooked whole grains (such as farro, barley, wheat berries or quinoa), a half cup of shredded carrots, a handful of minced fresh parsley, a pinch of cumin, plus some cayenne or harissa for heat. You could also stir together equal parts marinated chickpeas and diced fresh cucumber with some slivered red onions and chopped fresh dill, or massage some chopped kale with olive oil and a pinch of salt, then toss in a big scoop of marinated chickpeas and some crumbled feta or Cotija.

Provided by J. Kenji López-Alt

Categories easy, quick, weeknight, beans, salads and dressings, vegetables, side dish

Time 5m

Yield 4 cups

Number Of Ingredients 6

Ingredients

3 to 4 cups cooked chickpeas (from about 10 ounces dried chickpeas, cooked and drained, or two 15-ounce cans chickpeas, drained), see Note
1/2 cup extra-virgin olive oil
6 tablespoons sherry vinegar or white wine vinegar
1 small shallot, finely minced
1 medium garlic clove, finely minced or pressed through a garlic press
Kosher salt and freshly ground pepper

Steps:

Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.

GARBANZOS (CHICKPEAS) WITH CHORIZO AND SPINACH

Garbanzos (Chickpeas) With Chorizo and Spinach image

This is a healthy, filling dish that's simple to make. I found this recipe in the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding, and I made a few slight alterations of my own. A note from the authors about chorizo: There are two types: Mexican and Spanish. Mexican is spicy, lashed with ground chili. Spanish is cured, and derives most of its flavor (and color) from smoked paprika. Either will work in this recipe, but Spanish chorizo will work best. I served this with whole wheat biscuits.

Provided by Greeny4444

Categories Spanish

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 tablespoon olive oil
2 links chorizo sausage or 2 links turkey chorizo, chopped
1 large onion, chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
2 bay leaves
2 tablespoons tomato paste
1 lb yukon gold potato, cut into 1/2-inch chunks
1 1/2 cups low sodium chicken broth
1/2 cup water
salt, to taste
fresh ground black pepper, to taste
2 (14 ounce) cans garbanzo beans, drained and rinsed
8 cups Baby Spinach, fresh

Steps:

Heat the oil in a large pot or saucepan over medium heat. Add the chorizo and saute until the meat is lightly browned. Take the meat out and reserve it on a plate.
Add the onion, garlic, red pepper flakes, paprika, and bay leaves to the pan and cook until the onion begins to brown, about 5 minutes.
Stir in the tomato paste and cook for another few minutes, until it evenly coats the onions and garlic.
Add the potatoes, broth, and water, and simmer the vegetables until the potatoes are just tender. This might take up to 30 minutes, depending on how large your chunks are.
Add the garbanzos and cook for another 5 minutes. Season with salt and black pepper to taste.
Just before you're ready to serve, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts.

Nutrition Facts : Calories 360.1, Fat 11, SaturatedFat 3.4, Cholesterol 17.6, Sodium 739.6, Carbohydrate 51.6, Fiber 8.9, Sugar 2.7, Protein 15.8

MARINATED CHICKPEAS

Marinated Chickpeas image

A lovely and refreshing salad or appetizer, better if it's allowed to sit and marinate a few days. You can also pop it in a blender for quick and tasty hummus.

Provided by Rita Spangler

Categories Side Dish Beans and Peas

Time 8h10m

Yield 4

Number Of Ingredients 8

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
3 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon chopped fresh parsley
¼ teaspoon minced garlic
sea salt to taste

Steps:

Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 16.6 g, Fat 11 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 289.9 mg, Sugar 0.2 g

GARBANZO SALAD

Garbanzo Salad image

Garbanzos or Chickpeas appear frequently on Spanish tables. Here is a marinated salad from "Sabroso" by Noemi Cristina Taylor.

Provided by Acerast

Categories Beans

Time P1DT15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas)
3/4 cup celery, chopped
1 garlic clove, minced
1/2 cup pimiento, chopped
2 tablespoons olive oil (Spanish for authenticity)
3 green onions, chopped
2 tablespoons balsamic vinegar
1 cup olive, sliced (black or green)
fresh ground black pepper, to taste

Steps:

Combine all of the ingredients in a salad bowl.
Add freshly ground black pepper, to taste.
Mix well, cover and refrigerate 24 hours.

Nutrition Facts : Calories 237.7, Fat 11.7, SaturatedFat 1.6, Sodium 631.5, Carbohydrate 29, Fiber 6.8, Sugar 1.3, Protein 6.2

SAUTEED CHICKPEAS/GARBANZOS

Sauteed Chickpeas/Garbanzos image

Posted in response to a request. This is a recipe from my dad's vegan cookbook. My sister used to be vegan, so he made it up for her and the rest of us, if we wanted to try the recipes.

Provided by WI Cheesehead

Categories Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
1 (29 ounce) can garbanzo beans, drained, reserving 1/2 cup of bean juice
1/2 cup onion, diced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 cup diced tomato, drained, juice reserved

Steps:

In a large skillet, heat oil and saute onions for 2 minutes, stirring.
Add garbanzo beans and saute 7 minutes more, stirring frequently.
Add reserved bean and tomato juices, cumin, chili powder, and salt and cook, uncovered, on low to medium heat for 5 minutes to reduce sauce to gravy consistency.
Add drained tomatoes, mix well, and serve.

Nutrition Facts : Calories 363.5, Fat 12.8, SaturatedFat 1.7, Sodium 1055.1, Carbohydrate 53.2, Fiber 10.5, Sugar 3.3, Protein 11.1

MARINATED CHICKPEA SALAD

Marinated Chickpea Salad image

Make and share this Marinated Chickpea Salad recipe from Food.com.

Provided by PalatablePastime

Categories Beans

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups canned chick-peas (garbanzo beans)
1 (8 3/4 ounce) can corn, rinsed and drained
1/3 cup chopped red onion
1/4 cup shredded carrot
1/4 cup finely chopped celery
3 tablespoons vegetable oil
1/4 teaspoon paprika
1 1/2 tablespoons cider vinegar
1 tablespoon white vinegar
1 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon vegan sugar (or granulated sugar)
1/4 teaspoon pepper

Steps:

In a large bowl, combine chickpeas (garbanzos), corn, onion, carrot, and celery.
In a small bowl, whisk together the oil, paprika, vinegars, garlic, mustard, salt, sugar, and pepper.
Pour dressing over salad and mix well.
Refrigerate at least 1 hour before serving, 2-3 hours is better.

Nutrition Facts : Calories 140, Fat 6.1, SaturatedFat 0.8, Sodium 290.6, Carbohydrate 19.5, Fiber 3.1, Sugar 1.7, Protein 3.5

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