Vitacost Gluten Free Non-GMO Garbanzo Beans 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.
-
Non-GMO project Verified
-
No additives or preservatives
-
Gluten free & vegan
-
Use in salads, soups and creamy spreads
-
Combine with fresh garlic, lemon juice, salt and tahini to make hummus
-
7 grams of protein + 4 grams of dietary fiber per 1/4 cup
-
No cholesterol
Everyone knows garbanzo beans make a great hummus when pureed with garlic, lemon juice, salt 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.
Garbanzo beans are packed with plant-powered nutrition – just one ¼-cup serving 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.
Get cookin'!
Soak overnight, rinse and combine 1 cup garbanzo beans with 4 cups water (enough to cover the beans completely) in a large pot. Bring to a boil, reduce heat and simmer, cooking until tender (approximately 2 hours).
Once cooked, there are many ways to enjoy 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
-
Make falafel!
About 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).
Directions
Carefully sort beans, removing any debris or shriveled beans, and rinse thoroughly. Cover with cold water and soak overnight (6-12 hours); drain and rinse before cooking. For a quicker method, cover beans with 2 inches of water, boil for 2 minutes, remove from heat, cover and let stand for 1 hour; drain and rinse before cooking.
To prepare, add beans to a large pot, cover with water, bring water to a boil and reduce to a simmer, cooking until tender (approximately 2 hours). Drain beans and prepare as desired. If reserving for later use, salt to taste and refrigerate.
Keep dry and at room temperature (59°-75°F [15°-24°C]).
Free Of
Gluten, GMOs.
*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.
Nutrition Facts
Serving Size: 1/4 Cup Dry (35 g)
Servings per Container: Approx 13
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 2 g | 3% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 10 mg | 0% |
|
| Total Carbohydrate | 22 g | 8% |
|
| Dietary Fiber | 4 g | 15% |
|
| Total Sugars | 4 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Protein | 7 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 20 mg | 2% |
|
| Iron | 1.5 mg | 8% |
|
| Potassium | 250 mg | 6% |
|
*The % Daily Value tells you how much as nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: Garbanzo beans.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
View printable version
Print Page
Plant-Based Chickpea “Meatballs”
These homemade Italian meatballs made with chickpeas are incredibly flavorful - even meat-eaters will love them! What’s more, chickpeas are full of protein, fiber and folate (an important vitamin that’s not found in many foods). If using dried chickpeas, take a little up-front prep time to soak them. Just cover in water overnight or in the morning, and you’re good to go. This recipe comes together quickly, tastes scrumptious (with a little punch of garlic and sweet carrot!) and is super filling. Serve with
marinara sauce and your favorite
pasta and you have a tasty vegan “spaghetti and meatballs” that your family will devour. They work wonderfully as an appetizer, too!
Plant-Based Chickpea “Meatballs”
- 2 cups chickpeas (canned or dried and soaked for 8 hours)
- ¼ cup finely grated carrot
- 1 garlic clove
- 2 Tbsp. ground flaxseed plus 2 Tbsp. water (for flax “eggs”)
- 2 Tbsp. olive oil
- 1 tsp. pink salt
- ¼ tsp. black pepper
- 1 tsp. Italian seasoning
- Preheat oven to 375 degrees F.
- Prepare flax “eggs” by stirring together ground flaxseed and water. Let sit 15 minutes.
- In food processor, pulse chickpeas to mash. Add remaining ingredients and pulse to combine.
- Line baking sheet with parchment paper. Using hands, roll 1 Tbsp. mixture into ball; arrange on sheet. Repeat until all mixture is used.
- Bake for 15 minutes.
- Serve with sauce and pasta of choice.
Add the ingredients to your cart and get rolling!
