Add Fresh Picked Green Chickpeas to your favorite recipes in place of blonde chickpeas for a health boost, or to any dish to add a unique protein, fiber and vitamin packed twist.
Microwave Garden Green Garbanzos for 1 minute. Mix all beans together with onion, sugar, vinegar, oil, salt, pepper, and celery salt. Let sit in refrigerator at least 8 hours. Serve chilled.
• 8 oz - Black beans
• 8 oz - Garden Green Garbanzos
• 8 oz - Kidney beans
• 2 Tbsp - Extra virgin olive oil
• 2 Tbsp - White sugar
• ½ - Red onion, julienned
• ¼ tsp - Celery salt
• ¼ tsp - Sea salt
• ¼ tsp - Course ground black pepper
• 3/8 cup - Champagne vinegar
Microwave Garden Green Garbanzos for 2 minutes. In medium bowl, add tomatoes, mozzarella cheese, basil, and Garden Green Garbanzos. Toss in vinaigrette dressing and garnish. Served chilled and enjoy!
Boil quinoa in water. When tender, rinse, drain well, and cool on sheet pan. Microwave Garden Green Garbanzos 2 minutes. Let sit for 1 minute. Mix in dressing: mayonnaise, vinegar, lemon juice, dill, salt, basil and minced garlic. Mix together: cooked/cooled quinoa, Garden Green Garbanzos, cucumber, bell pepper, celery, carrot, parsley and red onion.
Microwave Garden Green Garbanzos for 2½ minutes. Mash garlic and salt in mortar with pestle until paste forms. Whisk egg yolks, water, lemon juice and mustard in a medium bowl. Whisk in garlic mixture. Set bowl over saucepan of gently simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thicken and an instant-read thermometer inserted into mixture registers 140° for 3 minutes (about 10 minutes total). R emove bowl from of water. Cool mixture to room temperature, whisking occasionally (about 15 minutes). Gradually whisk oil into yolk mixture in very thin, slow stream. Continue whisking until aioli is a thick puree of Garden Green Garbanzos. Season to taste with pepper and salt if desired. Cover and refrigerate.
In a mixer combine Garden Green Garbanzos, lime juice, lime zest, cumin, and hot sauce. Puree and slowly incorporate water and avocado to desired consistency. If it needs to be thinned, add water until desired consistency is reached. Remove to bowl. Add remaining ingredients and fold until thoroughly mixed.
In a 4-quart saucepan over medium heat add the butter, onion and garlic. Cook until softened, approximately 10 minutes. Add Garden Green Garbanzos and 4 cups of stock and simmer uncovered until the beans are tender, 8-10 minutes. Stir in basil, heavy cream, and remaining cup of stock. Remove from heat. In a blender, purée soup in batches until smooth. Add salt to taste. You can freeze batches to either microwave or warm up later.
Cook white rice in boiling water until done and set aside. Add chicken stock to white rice, onion, and mushrooms in an 8-inch pan. Cover with parchment paper and foil. Bake in oven at 350° for approximately 1½ hours or until done. Combine wild rice, white rice, Garden Green Garbanzos, and serve.
Use your favorite chunky salsa recipe and add Garden Green Garbanzos™.
Use your favorite chunky salsa recipe and add Garden Green Garbanzos™. For every 12 oz of chunky salsa add 6 oz of Garden Green Garbanzos. (½ volume of salsa)
Place Garden Green Garbanzos on sheet tray. Spray Garden Green Garbanzos with canola oil and place in oven at 400° for 4-5 minutes. Adjust time as necessary—these can over-bake and dry out. Enjoy as a salad topper or snack. Serve hot as a snack. You may enjoy adding sun dried tomatoes or other favorite seasonings. Baking tip: dried milk or potato starch may help to dry and decrease the bake time.
Place on top of toasted baguette: tomato mixture, mozzarella, and Garden Green Garbanzos. Finish with balsamic glaze and serve. May be served with Garden Green Garbanzos spread on an open-faced sandwich with cream cheese, sliced tomatoes, a little lettuce, and cucumber.
Microwave Garden Green Garbanzos 2 minutes. Sauté sliced mushrooms in canola oil. Mash and fold in basil pesto. Spread Garden Green Garbanzos pesto on flat bread, add chicken, Parmesan cheese, basil, and sun-dried tomatoes. Garnish with more Garden Green Garbanzos, sautéed mushrooms, and Perlini mozzarella cheese. Bake in convection oven for 10 minutes at 350°.
Process or blend the green chickpeas until smooth, you can add some jalapeno juice to thin if necessary. Please add ingredients bit by bit.
Stir together all of the ingredients and serve immediately, or (preferably) put in a Tupperware, Gladware, or other tightly covered container in the refrigerator to give the flavors a chance to meld for an hour but up to three days prior to serving. Give it a gentle stir from top to bottom before serving.
Preheat oven to 425. Place frozen green chickpeas in a single layer on a sheet tray for 20-25 minutes (Dry Roast). Toss and shake tray every 5-10 minutes. When they start to get brown and firm on the outside remove from the oven. While hot, lightly toss in olive oil and coat with sea salt. Return chickpeas back to the tray and oven for 20-25 minutes watch them close and toss and shake so they don’t burn. Depending on the oven may take longer or shorter amount of time. Enjoy!
Yields 2 cups
1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. In a large pot blanch green chickpeas then put in ice bath to cool.
3. In a mixing bowl, combine the pasta, green chickpeas, onions, mayonnaise and a dash of hot sauce(optional). Mix well and chill before serving.
Yields 8 servings
Cook and cool pasta. Blanch and cool chickpeas. In Medium Bowl add tomatoes, Mozzarella, basil, and green chickpeas. Toss in dressing and garnish. Served Chilled. Enjoy!
Yields ½ Gallon
Blanch green chickpeas and cool. Mix all beans together with onion, Italian dressing, salt, pepper, and celery salt. Serve chilled. Yields 4 Cups
In a large pot blanch and cool chickpeas. Heat a medium saucepan over medium-high heat. Add shallots to pan; sauté for 1 minute or until tender. Add carrot; sauté 1 minute. Stir in rice; sauté 2 minutes. Add 1 ½ cups hot water, thyme, and salt; bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until rice is tender and liquid is absorbed. Remove from heat; stir in chickpeas and butter. Let stand for 5 minutes or until chickpeas are thoroughly heated and butter melts.
Yields 2 cups
In a medium pot blanch and cool frozen green chickpeas. In large mixing bowl toss in all the above ingredients and stir in Ranch gently. Serve chilled. Yields 6 cups.