Hot damn, vegans like to eat Garbanzo beans! (AKA Chickpeas)
Go to ANY vegan potluck and there will be an onslaught of Garbanzos. From hummus to chickpea spread (basically hummus). THE VEGANS WILL BRING THE GARBANZOS!
There will be a 3-bean chili that definitely has Garbanzos in it, as well as curry roasted chickpeas, and of course, the garbanzo quinoa medley that all of the skinny people are huddled around.
If there’s one thing I know, it’s this:
Where there is a garbanzo bean, a vegan isn’t far behind.
I even do it on this blog.
Vegan or not, this recipe is super duper tasty.
If a vegan suddenly pops up and magically appears in your kitchen after you make this, don’t say I didn’t warn you.
Whole Food Plant Based Lemony Chickpea Salad
2 cups cooked Garbanzo beans (390g)
3 large chard leaves, chopped
1/2 cup cherry tomatoes, quartered (85g)
1/2 cup raisins (80g)
1/2 cup raw walnuts, chopped (50g)
2 tablespoons fresh lemon (30ml)
1/4 teaspoon sea salt (1.5g)
- Place Garbanzo beans, chard, tomatoes, raisins, walnuts, fresh lemon juice and sea salt in a large bowl and gently mix until everything is combined.
If you make this in advance, hold off on adding the walnuts until you’re ready to eat. This will prevent the walnuts from becoming soft.
If you want to make your garbanzo beans from scratch, here’s how to do it using a pressure cooker (which is my preferred method) .
Pressure Cooker Garbanzo Beans (makes 3 cups of beans / 685g)
Soak 1 1/2 cups (260g) dry garbanzo beans for at least 8 hours.
Drain and rinse the beans and place them in a pressure cooker along with 6 cups of water and 1 tablespoon (15ml) of olive oil.
Lock the pressure cooker lid into place and place the valve on top.
Turn heat to high and bring beans to pressure. You will know they are at pressure when the cooker starts hissing and making lots of noise (it will take about 10-15 minutes to reach pressure).
Turn heat to medium and cook for 25 minutes (start timing it after they have reached pressure)
After 25 minutes, turn off heat and allow the pressure to come down, about 15 minutes. If you are in a hurry, carefully bring the pot to the sink and run cold water over the lid until the pressure has gone down.
- If this is the first time using a pressure cooker, please read the instruction guide before making your first batch of beans.