Vitacost Certified Organic Garbanzo Beans - Non-GMO and Gluten Free Description
Hailed for their starring role in hummus, garbanzo beans – also called chickpeas – add a creamy texture and mild, nutty flavor to your favorite salads, soups and spreads.
Organic & NON-GMO
Gluten free & vegan
Good Source of Fiber
A Low Fat Food
Use in salads, soups and creamy spreads
Combine with fresh garlic, lemon juice and tahini to make hummus
Everyone knows garbanzo beans make a great hummus when pureed with garlic, lemon juice and tahini – but there's more to this rotund legume than meets the pita chip.
Did you know that garbanzo beans (or chickpeas, as they're commonly called) have been cultivated for thousands of years? Over the centuries, they've been consumed in a variety of forms – raw, roasted, cooked, boiled, pureed and even brewed into a coffee-like drink.
Beans are packed with plant-powered nutrition – just one 1/2-cup serving of these organic garbanzos provides 4 grams of filling fiber and 7 grams of satisfying protein; it’s no surprise that these legumes are beloved by vegetarians, dieters and foodies alike.
Aside from hummus, there are many ways to enjoy these canned garbanzos:
Use as topping for salad
Add to your favorite savory soup or stew
Drizzle with coconut oil, honey and cinnamon and roast in the oven
Compare to name brands
If you like Eden Foods® Organic Garbanzo Beans, you’ll go crazy for this conveniently canned, low-sodium version from Vitacost®.
Vitacost nutritional products are manufactured to high standards of quality, efficacy and safety. Each Vitacost product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 111) Current Good Manufacturing Practices (cGMP).
Microwave - Empty contents into microwave-safe dish. Cover dish and microwave on high for 1-2 minutes. Let stand for 1 minute. Stir and serve.
Stovetop - Empty contents into saucepan and heat on medium high to a simmer. Remove from heat, stir and serve. Refrigerate any unused portion in a separate container.
Gluten, GMOs, fat, BPA lining.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1/2 Cup (130 g)
Servings per Container: About 3.5
|Amount Per Serving||% Daily Value|
|Total Fat||2 g||3%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||20 g||7%|
| Dietary Fiber||4 g||14%|
| Total Sugars||3 g|
| Includes 0g Added Sugars||0%|
|Vitamin D||0 mcg||0%|
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: Prepared organic garbanzo beans, water, sea salt.
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Chickpea & Sweet Potato Buddha Bowl with Kale
Healthful and infinitely adaptable, grain bowls, or Buddha bowls, always satisfy with their layered approach to plant-based eating. This bountiful bowl results from several easy steps that add up to a deliciously fulfilling meal! Sesame-roasted sweet potato combines with stir-fried chickpeas, quinoa and oven-baked kale. The crunch of black sesame seeds sprinkled liberally on top makes the perfect finishing touch. You’ll find yourself eating it mindfully, savoring every morsel offered.
Chickpea & Sweet Potato Buddha Bowl with Kale
- 1 sweet potato (cubed)
- 1 Tbsp. sesame oil
- 1 Tbsp. white sesame seeds
- 1/2 tsp. paprika
- 1/2 tsp. crushed red chili pepper
- 1/2 tsp. Redmond Garlic Salt
- 1/2 cup quinoa
- 1 head kale
- 2 Tbsp. avocado oil
- 1 Tbsp. Primal Kitchen Balsamic Vinegar
- 1/4 tsp. salt
- 1 Tbsp. olive oil
- 1 small brown onion (diced)
- 1 tsp. minced garlic
- 1 15-oz. can chickpeas
- 1/4 cup vegetable stock
- 1 Tbsp. Bragg Liquid Aminos
- 2 Tbsp. SunButter Sunflower Butter
- 2 Tbsp. black sesame seeds
- Preheat oven to 425 degrees F.
- On sheet pan, arrange sweet potato cubes; drizzle with sesame oil and sprinkle with sesame seeds, paprika, chili pepper and garlic salt. Bake for 35-40 minutes until soft.
- Cook quinoa according to package directions. Set aside.
- In large bowl, use hands to massage avocado oil and balsamic vinegar into kale. Arrange on baking sheet, sprinkle with salt and bake 12 minutes.
- In large sauté pan over medium heat, sauté onion in olive oil for 4 minutes. Add garlic and sauté another 2 minutes.
- Add chickpeas and quinoa and stir fry for several minutes, then add sweet potato and stir fry to combine.
- Add vegetable stock, aminos and SunButter and stir until well combined and heated through.
- To serve, fill one half of each bowl with stir fry mixture and the remaining half with kale. Sprinkle with black sesame seeds.
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