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Orange Spice Garbanzo Cake
Dessert

Orange Spice Garbanzo Cake

4.4

Prep
10 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square cake pan or line with parchment paper.
  2. 2 Process garbanzo beans in a food processor until smooth. Add cinnamon and cloves and pulse until combined. Add eggs, sugar, baking powder, and orange zest; process until just combined. Stir orange juice into garbanzo mixture. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Remove cake from pan and cool completely on a wire rack before cutting into squares.

By Jaz

Vegan Meringues
Dessert American

Vegan Meringues

4.5

Prep
30 min
Cook
90 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 210 degrees F (100 degrees C). Line a baking sheet with parchment paper.
  2. 2 Drain chickpeas, reserving 1/2 cup liquid from the can; save chickpeas for another use. Pour chickpea liquid into a large bowl and add cream of tartar. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until glossy peaks form, about 20 minutes. Stir in vanilla.
  3. 3 Spoon mixture into a piping bag. Pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until meringues are firm and separate easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.

By ritaturner

Chickpea-Chocolate Chip Cookies
Dessert

Chickpea-Chocolate Chip Cookies

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet or line with parchment paper.
  2. 2 Puree chickpeas in a blender.
  3. 3 Mix butter, brown sugar, and coconut oil in a large bowl until blended. Add eggs, vanilla extract, and peanut butter, in that order. Fold in pureed chickpeas. Add whole wheat flour, all-purpose flour, oats, baking soda, cinnamon, and salt. Add chocolate chips.
  4. 4 Drop tablespoons of cookie dough onto the prepared baking sheet.
  5. 5 Bake in the preheated oven for about 10 minutes. Remove from oven and cool cookies on a wire rack.

By raineb

Garbanzo Bean Chocolate Cake (Gluten Free!)
Dessert American

Garbanzo Bean Chocolate Cake (Gluten Free!)

4.6

Prep
15 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
  2. 2 Place chocolate chips in a microwave-safe bowl. Microwave until chocolate melted and smooth, about 2 minutes, stirring every 20 seconds after 1 minute. If you have a powerful microwave, reduce the power to 50 percent.
  3. 3 Combine garbanzo beans and eggs in the bowl of a food processor; process until smooth. Add sugar and baking powder; pulse to blend. Pour in melted chocolate; process until smooth, scraping corners to make sure chocolate is completely mixed. Transfer batter to the prepared cake pan.
  4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.

By CCUMMINS

Blueberry Squares
Dessert

Blueberry Squares

4.0

Prep
20 min
Cook
55 min
Total
135 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place chickpeas, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/4 cup olive oil, 2 teaspoons vanilla extract, baking powder, 1/4 teaspoon baking soda, and salt in a food processor. Blend to a dough-like consistency; press into an 8x11-inch baking pan.
  3. 3 Bake crust in the preheated oven until crisp and lightly browned, 20 minutes.
  4. 4 Combine blueberries, white sugar, and lemon juice in a saucepan; cook over medium-low heat until blueberries have reduced, 10 to 15 minutes. Whisk cornstarch and water together in a small bowl; stir into blueberry mixture. Cook until mixture thickens, 2 to 3 minutes. Pour blueberry mixture onto the cooked crust.
  5. 5 Mix 1 1/2 cup rolled oats, flour, 1/2 cup brown sugar, 1/4 cup olive oil, 1 teaspoon vanilla extract, and 1/2 teaspoon baking soda together in a large bowl until bread crumb consistency. Sprinkle over blueberry mixture.
  6. 6 Bake in the preheated oven until blueberry filling is bubbling and crumble topping is lightly browned, about 20 minutes. Cool and cut into squares. Store leftovers in refrigerator.

By Janet

Gluten-Free Wacky Depression Era Chocolate Cake
Dessert American

Gluten-Free Wacky Depression Era Chocolate Cake

4.6

Prep
10 min
Cook
45 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan with cooking spray and dust with rice flour.
  2. 2 Combine rice flour, brown sugar, salt, baking soda, and cocoa powder in a food processor; pulse until well mixed. Mix in olive oil. Pour in garbanzo beans with liquid; puree until smooth. Blend in water gradually. Mix in vinegar; batter will be thin. Pour batter into the prepared baking pan.
  3. 3 Bake in the preheated oven until edges pull away from the pan, 45 to 50 minutes. Cool for 1 hour before serving, otherwise it will be crumbly.

By David Stephen Ball-Romney

Super Bean Pie
Dessert

Super Bean Pie

2.0

Prep
20 min
Cook
45 min
Total
615 min

Instructions

  1. 1 Whisk together the flour, sugar, and salt in a mixing bowl. Cut in the chilled shortening and butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold shortening and butter until it's the size of small peas. Turn mixture into a bowl and proceed.) Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 1 hour or up to three days. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
  2. 2 Preheat an oven to 350 degrees F (175 degrees C).
  3. 3 Drain the great Northern beans, garbanzo beans, navy beans, black beans, black-eyed peas, lentils, pinto beans, and kidney beans and place in a food processor. Blend beans while slowly drizzling the olive oil into the mixture. Blend in the hummus. Pour the batter into a large mixing bowl and stir in the nutmeg, ginger, cinnamon, allspice, cream of tartar, and vanilla extract. Pour the batter into the pie crust and smooth with a spatula. Place the second pie crust on top. Seal the edges using a fork.
  4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By TaurusChefNYC

Ashure
Dessert Middle Eastern

Ashure

4.9

Prep
10 min
Cook
105 min
Total
1555 min

Instructions

  1. 1 To make the pudding: Place bulgur, garbanzo beans, white beans, and raisins in 4 separate bowls and add water to cover. Let stand overnight.
  2. 2 The next day, combine garbanzo beans and white beans in a saucepan with water to cover. Bring to a boil; reduce heat to low and simmer, covered, until beans are tender, 1 to 1 ½ hours. Drain and set aside.
  3. 3 Drain bulgur and transfer to a large saucepan. Add 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears.
  4. 4 When bulgur has thickened, stir in sugar and bring mixture to a boil. Add cooked beans to bulgur mixture. Stir in drained raisins, apricots, orange peel, and cloves. Reduce heat and simmer until pudding thickens and fruit is tender, about 15 minutes.
  5. 5 Pour pudding into individual serving bowls. Garnish with sesame seeds, walnuts, pistachios, currants, and cinnamon. Allow pudding to cool, then serve.

By Asli Ocak

Italian Special Sweet Fried Ravioli Cookies
Dessert Italian

Italian Special Sweet Fried Ravioli Cookies

4.5

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
  2. 2 In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
  3. 3 In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
  4. 4 On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
  5. 5 Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.

By MARBALET

Basic Hummus
Dinner Greek

Basic Hummus

4.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender.
  2. 2 Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving.

By TAZF18

Spiced Sweet Roasted Red Pepper Hummus
Appetizer Greek

Spiced Sweet Roasted Red Pepper Hummus

4.7

Prep
15 min
Cook
Total
95 min

Instructions

  1. 1 In an electric blender or food processor, purée garbanzo beans, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Use long pulses to process until mixture is fairly smooth and slightly fluffy, scraping down the sides in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour or up to 3 days.
  2. 2 Return to room temperature and sprinkle with chopped parsley before serving.

By MARBALET

Jeanie's Falafel
Dinner Greek

Jeanie's Falafel

4.3

Prep
25 min
Cook
7 min
Total
32 min

Instructions

  1. 1 Mash the garbanzo beans in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls; you should get 18 to 24. If the mixture does not hold together, add a little water.
  2. 2 Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

By JeanieMomof3

Greek Garbanzo Bean Salad
Dinner Greek

Greek Garbanzo Bean Salad

4.6

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine beans, cucumbers, olives, tomatoes, red onion, salad dressing, garlic, lemon juice, feta cheese, garlic salt, and pepper in a large serving bowl.
  3. 3 Toss together until well combined. Refrigerate for 2 hours before serving. Serve chilled.

By Kim Fusich

Roasted Chickpea Gyros
Dinner Greek

Roasted Chickpea Gyros

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet.
  2. 2 Pat dry chickpeas with a paper towel, removing any skins that may come off. Toss chickpeas gently with olive oil, paprika, black pepper, cayenne, and salt. Spread onto the prepared baking sheet.
  3. 3 Bake in the preheated oven until lightly browned but not hard, about 20 minutes.
  4. 4 Spread some tzatziki on the inside of each pita. Sprinkle in the chickpeas and add tomato slices, red onion, and lettuce.

By Garrett Griffin

Greek Couscous Salad
Dinner Greek

Greek Couscous Salad

4.6

Prep
20 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Pour water and chicken broth into a saucepan; stir in the garlic and bring to a boil. Stir in pearl couscous, cover the pan, and remove from heat. Allow couscous to stand until water has been absorbed, about 5 minutes; fluff with a fork. Allow couscous to cool to warm temperature.
  2. 2 Lightly toss couscous, chickpeas, sun-dried tomatoes, olives, and feta cheese in a large serving bowl.
  3. 3 To make the dressing: Mix white wine vinegar, lemon juice, oregano, and black pepper in a small bowl until well combined. Pour over couscous mixture; toss again to serve.

By KenzieKook

Marinated Greek-Inspired Chickpea Salad
Dinner Greek

Marinated Greek-Inspired Chickpea Salad

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl.
  2. 2 Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette.
  3. 3 Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.

By Michelle Walker

Greek Flank Steak and Veggie Salad
Dinner Greek

Greek Flank Steak and Veggie Salad

4.6

Prep
20 min
Cook
25 min
Total
165 min

Instructions

  1. 1 Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
  2. 2 Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
  3. 3 Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
  4. 4 Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
  5. 5 Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
  6. 6 Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees C) for medium-rare, 3 to 5 minutes per side.
  7. 7 Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

By Molly Gilbert

Strapatsada with a Chickpea Rice Salad
Dinner Greek

Strapatsada with a Chickpea Rice Salad

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Shred tomatoes with a box grater (this should yield about 1 cup grated tomato).
  2. 2 Heat oil over medium heat in a large skillet. Stir in 1 cup grated tomato and the garlic. Cook, stirring frequently, until tomatoes are broken down and most of the water is evaporated, about 7 minutes.
  3. 3 Add eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper to tomato mixture. Cook until eggs are set, gently stirring, about 3 minutes. They should be soft but not watery. Fold in feta and oregano. Keep warm.
  4. 4 Stir together rice, chickpeas, olives, parsley, lemon zest, and remaining 1/4 teaspoon each salt and pepper in a large bowl. Whisk together lemon juice and tahini in a small bowl and pour over rice mixture. Toss gently to coat. Serve egg mixture over rice mixture. If you like, sprinkle with additional tomato, oregano, and parsley.

By dinehaus

Sheet Pan Greek Salad Nachos
Appetizer Greek

Sheet Pan Greek Salad Nachos

5.0

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
  3. 3 Bake in the preheated oven for 15 minutes.
  4. 4 While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
  5. 5 Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
  6. 6 Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
  7. 7 Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
  8. 8 Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.

By NicoleMcmom

Greek Chicken Quinoa Bowl
Dinner Greek

Greek Chicken Quinoa Bowl

4.7

Prep
30 min
Cook
40 min
Total
170 min

Instructions

  1. 1 Mix Greek yogurt, oregano, lemon juice, black pepper, and granulated garlic together in a large bowl. Add chicken and coat with yogurt mixture. Cover and refrigerate; let marinate 1 1/2 hours.
  2. 2 Combine chicken broth, quinoa, and garlic in a small saucepan and bring to a boil. Cover and reduce heat to low. Simmer until quinoa is tender and water is absorbed, about 20 minutes.
  3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
  4. 4 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Let peppers cool for a few minutes before slicing and placing in a bowl.
  5. 5 Place tomatoes, chickpeas, olives, and onion each into a separate bowl.
  6. 6 Preheat an outdoor grill for medium heat and lightly oil the grate.
  7. 7 Combine olive oil, vinegar, feta cheese, lemon juice, black pepper, oregano, dill, and granulated garlic in a bowl. Whisk dressing, making sure to break up feta cheese.
  8. 8 Grill chicken until no longer pink in the center and the juices run clear, 8 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest about 10 minutes.
  9. 9 Assemble 6 bowls by spooning quinoa into the bottom. Add cucumbers, roasted peppers, tomatoes, olives, chickpeas, and red onions around the perimeter of the bowl. Add chicken.
  10. 10 Whisk dressing really well and spoon equally over bowls.

By MommaBean3

Instant Pot Chickpeas
Side Dish

Instant Pot Chickpeas

4.8

Ingredients

Prep
5 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Pour chickpeas into a multi-functional pressure cooker (such as Instant Pot). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 36 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain chickpeas and let cool.

By LauraF

Perfectly Dry Roasted Chickpeas
Appetizer American

Perfectly Dry Roasted Chickpeas

3.9

Prep
5 min
Cook
40 min
Total
210 min

Instructions

  1. 1 Spread chickpeas on paper towels; allow to air dry completely, about 45 minutes.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  3. 3 Spread chickpeas on prepared baking sheet.
  4. 4 Bake in the preheated oven until golden, about 40 minutes, shaking pan every 10 minutes. Remove chickpeas from oven; toss with mixed spice and salt. Place chickpeas back into the oven; turn oven off until completely cold, about 2 hours or up to overnight.

By Chef V

Air Fryer Salt and Vinegar Chickpeas
Appetizer

Air Fryer Salt and Vinegar Chickpeas

4.0

Prep
5 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes.
  2. 2 Drain chickpeas, removing any loose skins.
  3. 3 Preheat an air fryer to 390 degrees F (198 degrees C). Spread chickpeas evenly in the basket. Cook until dried out, about 4 minutes.
  4. 4 Transfer chickpeas into a heat-proof bowl and drizzle with oil and sea salt. Toss to coat. Return chickpeas to the air fryer and cook, shaking basket every 2 to 3 minutes, until lightly browned, about 8 minutes. Serve immediately.

By France Cevallos

Air Fryer Buffalo-Ranch Chickpeas
Appetizer American

Air Fryer Buffalo-Ranch Chickpeas

4.2

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
  2. 2 Line a baking sheet with paper towels. Spread chickpeas over the paper towels. Place another layer of paper towels over chickpeas and gently press to remove excess moisture.
  3. 3 Transfer chickpeas to a large bowl. Add wing sauce and toss to combine. Add ranch dressing mix and stir until evenly coated.
  4. 4 Place chickpeas in an even layer in the air fryer basket.
  5. 5 Cook in the preheated air fryer for 8 minutes. Shake and cook for 5 minutes more. Shake and cook for another 5 minutes. Shake and cook for the final 2 minutes. Let cool for 5 minutes and serve hot.

By Soup Loving Nicole

Crispy Air Fryer Chickpeas

Crispy Air Fryer Chickpeas

4.0

Prep
5 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Rinse chickpeas in a colander. Allow to drain and dry for 20 minutes.
  2. 2 Preheat an air fryer to 350 degrees F (175 degrees C) for 5 minutes.
  3. 3 Transfer chickpeas to a bowl. Add Tajin, olive oil, and cayenne. Stir until evenly combined. Spread out chickpeas in the air fryer basket.
  4. 4 Cook for 5 minutes, shake basket, and cook for 5 minutes more. Shake one more time and continue cooking until chick peas are crisp, about 5 more minute
  5. 5 Transfer to a paper towel lined plate and let sit 10 minutes.

By Soup Loving Nicole

Vegetarian Chickpea Tacos
Dinner

Vegetarian Chickpea Tacos

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas.
  2. 2 Divide chickpea filling evenly among taco shells.

By Dana D