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A tasty, filling version of a classic Mediterranean salad with chickpeas, tomatoes, cucumber, and onions tossed with Parmesan cheese, herbs, olive oil, and balsamic vinegar.
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The chickpeas make the pasta nutty and crunchy and the Parmesan cheese stirred in just before chilling adds a wonderful creaminess. There are also peas, oil-cured olives, green onions and fresh herbs. Chill overnight. Serves six.
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Falafels so good they blow store bought ones out of the water. Serve on pitas, with your favorite sauces and toppings, or on buns like a burger. This recipe is good accompanied by any Middle Eastern dish such as tabouleh or roasted potatoes.
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Vegan tacos could not be any simpler than these, made with a quick and easy seasoned chickpea filling and ready for any toppings you choose.
Ingredients: chickpeas, water, taco
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This recipe is by Barbara Kafka and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Garbanzo beans, green beans, chunks of sweet potato and tomato are combined in chicken broth seasoned with thyme, basil and paprika in this soup which can easily be altered to suit a vegetarian diet.
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Chick pea salad made with fresh herbs, lemon juice, and olive oil is a tasty lunch item or side dish for dinner.
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This Greek-style pasta salad would also be good tossed with fresh avocado and mint.
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In this chickpea recipe, the garbanzo beans are seasoned and pounded into patties, making for a delicious vegetarian or vegan main course.
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Chickpeas, feta cheese, tomatoes, and fresh basil are dressed in a quick and easy vinaigrette sweetened with honey in this summer salad recipe. Great side dish for BBQ season.
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Get Chicken-Chickpea Curry Recipe from Food Network
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Grapes and garbanzo beans are baked into these savory muffins, creating a sweet Greek and Indian-inspired flavor.