Green Garbanzo Bean Skillet

A good olive oil makes all the difference in this simple green-hued skillet. If you can’t find green garbanzo beans, use chickpeas or edamame instead.

Green Garbanzo Bean Skillet

Green Garbanzo Bean Skillet

3 tablespoons (45mL) extra-virgin olive oil, plus more for finishing
1 1/2 cups (360mL)) finely chopped yellow bell pepper
1 cup (240mL) finely chopped yellow onion
1 cup (240mL) finely chopped celery
1 cup (240mL) chopped asparagus
2 cloves garlic
2 cups (480mL) packed baby spinach
1 1/2 cups (360mL) cooked green garbanzo beans
1/2 cup (120mL) sliced sundried tomatoes
1 teaspoon (5mL) dried oregano
A couple splashes white balsamic vinegar
Fine sea or Himalayan salt to taste
Red chili flakes, to taste

Heat the olive oil in a skillet over medium-high heat. Add the pepper, onion, and celery. Cook until softened, about 6 minutes. Add the asparagus and garlic. Cook for about 2 minutes, until the asparagus is tender.

Add the spinach, garbanzo beans, sundried tomatoes, and oregano. Stir to mix, cooking until the spinach is wilted. Add a few splashes of vinegar, cooking until evaporated, about 1 minute.

Season with salt and chile flakes to taste. Serve warm or at room temperature, tossing with additional olive oil before serving.



Green Garbanzo and Avocado Salad

Like a chunky guacamole studded with green garbanzos, this mixture is delicious served on greens, used as a dip, loaded in pita bread, or eaten with a spoon. Green garbanzos are young chickpeas, and taste like a cross between chickpeas and edamame. If you can’t find them, swap in edamame instead.

avocado green garbanzo

Green Garbanzo and Avocado Salad

1 cup (240mL) cooked green garbanzo beans, cooled
3/4 cup (180mL) sliced cherry tomatoes
1/2 cup (120mL) loosely packed cilantro
1/2 small red onion
Juice 1 lime
1 clove garlic, minced
1 tablespoon (15mL) extra-virgin olive oil
2 small avocado, cut into chunks
Fine sea or Himalayan salt
Freshly ground black pepper

Put the green garbanzo beans, cherry tomatoes, cilantro, red onion, lime juice, garlic, and olive oil in a medium bowl. Mix to combine. Slowly stir in the avocado, keeping the pieces chunky. Season with salt and pepper to taste. Serve cold or at room temperature.

Kale with Roasted Chickpeas

This kale recipe (sans chickpeas) is one of my favourite ways to prepare the green, especially with the cider vinegar and red pepper flakes… the perfect zing and spice to amp up the kale. Adding the chickpeas gives a bit of a crunch, and I frequently change up the spice combination on the chickpeas to bring in a new flavor.

kale and chickpea

Kale with Roasted Chickpeas

For the chickpeas:
1 can (15oz/443mL) unsalted chickpeas
1 tablespoon extra-virgin olive oil
1/4 teaspoon garlic powder
Fine sea or Himalayan salt and fresh ground pepper to taste

For the kale:
1 tablespoon extra-virgin olive oil
1 yellow onion, thinly sliced
2 cloves garlic, finely chopped
1/2 to 2 teaspoons red pepper flakes (to taste)
1 large bunch of kale (about 1 1/4 pounds), washed and chopped
3 tablespoons water
2 tablespoons apple cider vinegar
Fine sea or Himalayan salt and freshly ground pepper to taste

To roast the chickpeas, preheat the oven to 425F. Toss with olive oil. Sprinkle with garlic powder, salt, and pepper. Bake for 25 to 40 minutes, depending on how crunchy you want them, stirring often.

To make the kale, heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and red pepper flakes, cooking until fragrant, about 1 minute. Add the kale. Mix well. Add the water and apple cider vinegar. Increase the heat to medium-high, cooking until the water is evaporated and the kale is soft. Season with salt and pepper.

Transfer to a serving dish and toss with chickpeas.