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Meet the green chickpea, the little bean that packs a green punch.

  • Apr 18, 2017

We all know that in this high-stress life, our bodies need all the vitamins and healthy energy we can get. While there are many great veggies and foods available to us that fit the bill, unfortunately, many of our recent super food fads carry a negative global impact that is hidden just out of view.

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STAHLBUSH ISLAND FARMS GREEN GARBANZO BEANS

  • Apr 30, 2015

Stahlbush Island Farms Packaging

I love edamame, but I don’t like eating a lot of it because soy isn’t the best for women (so I’ve heard from multiple sources), so I am excited to tell you about Stahlbush Island Farms Green Chick Peas, which taste almost identical to edamame.

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FRESH CHICKPEAS (CECI OR GARBANZO BEANS)

  • Feb 04, 2015

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Straight from the pod, fresh raw chickpeas taste a lot like fresh green peas. Or, as a visiting friend said upon tasting her first one, “It tastes like spring.” Even the kids liked them — we tried them as our new food for this week.

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The Nutrients in Green Chickpeas

  • Dec 15, 2014

green chickpeas Chickpeas, garbanzo beans, chi-chi beans -- regardless of what you call them, these popular legumes grace the corners of salad bars throughout the United States. You've probably tried processed chickpeas, which are large and yellow, but raw, green chickpeas are generally more nutritious, as long as you soak them to remove undesirable protein-inhibiting enzymes. You can eat green chickpeas by themselves as a snack or saute them and add them to a pasta or rice dish. They can also add a fresh, light flavor to any veggie medley.

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Fresh Green Chickpeas featured at Dine Out Vancouver

  • Oct 31, 2014

To kick off the Dine Out Vancouver festival, during the chef soup experiment Chef Ned Bells threw a nutrient dense plant based curveball at Chef Julia Bond - in way of our very own Fresh Picked Green Chickpeas! Chef Julia Bond (Executive Chef, Pacific Institute of Culinary Arts) wasn't phased, knowing this fresh clean ingredient added great texture, and flavor to this experimental soup dish.

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