You may be wondering if there is a difference between chickpeas and garbanzo beans (I know I was). And a little research showed me that they are indeed one in the same. The reason why they’re sometimes referred to by different names is “chickpeas” refers to the English name, and “garbanzo” is the Spanish name for them. But they are indeed the same food. They are high in nutritional value too! They contain a high amount of proteins, dietary fiber, folate, iron, and phosphorus.
Chickpeas are important in Indian and Middle Eastern cuisines as well. They are the main ingredient in hummus, and in addition, ground chickpea flour can be used to make falafel (that’s a whole other blog my friends). Chickpeas can also be used for salads and soups.
These marinated chickpeas are so good (the longer they marinate, the better they taste…yum!). I love to add these to grain bowls, but they are delicious all by themselves too!! I hope you try this simple and tasty recipe. You will not be disappointed!
- 1 can garbanzo beans (or chickpeas), drained and rinsed
- 1 clove garlic, chopped
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey or agave (optional)
- 2 tablespoons light olive oil
- Red pepper flakes (one large pinch)
- Salt and pepper to taste
Drain and rinse one can of garbanzo beans and place in medium size bowl.
Chop garlic clove, cilantro and parsley and add to beans. Whisk lemon juice, honey, olive oil and red pepper flakes together in a small bowl until combined. Add to garbanzo beans, garlic and herb mixture. Stir until combined and add salt and pepper to taste. You can eat immediately, but it will taste better the longer it marinates. This will keep well, covered, and in the refrigerator for several days. Enjoy!!