A slightly nutty-flavored classic bean, essential for Middle Eastern, Mexican and European cooking. New-crop harvest ensures quicker cooking and fresher flavor.
Suggestions: Salads, hummus, soups, dips, snacks
Obviously they are a classic for hummus and as a key ingredient in a green salad, but they're great in soups, too. For salads, try skipping the lettuce and go for the crunch. Celery, carrots, onions, Garbanzos (chickpeas) and your favorite dressing make for a great salad.
- We see many recipes suggesting baking soda and 24 hour soaking to soften Garbanzos. We find this unnecessary with our new crop beans.
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Latin name: Cicer arietinum
- Country of production: USA
- 16oz bag, dried beans
