Our versatile little Garbanzos are not just for snacking. Summer is just around the corner and that only means one thing: garden parties and barbeques with family and friends! Let us show you our favourite ways to upgrade your summer spread and impress your guests with a little help from Garbanzos.


Spruce up your salads with sesame seed and honey Garbanzos. Here’s as Asian recipe we love… 

Ingredients – Dressing: 1/8 cup rice wine vinegar, 1 shallot clove (quartered), ½ tea spoon salt, 1/8 tea spoon black pepper, 2 tea spoons tahini or peanut butter, 1 tea spoon sesame seeds, ½ cup sesame oil.

Ingredients – Salad: 6 cups mixed mesclun greens (soaked in salt water to remove grit, dried in salad spinner and torn into bite sized pieces), 1 cup baby corn, 1 can mandarin orange segments, 1 red pepper (sliced), 1 can water chestnuts, 1 cup cherry tomatoes (halved), 2 x packets sesame seed and honey Garbanzos.

Method: Add 1 at a time through the feed tube of a running blender: vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.

Toss greens, corn, orange, red pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Sprinkle with our sesame seed and honey garbanzos and serve with additional dressing on the side. (Serves 6)

Add the finishing touch to your jacket potato with smoked hickory Garbanzos.

Because you can’t beat a good jacket… Keep it simple yet delicious with a baked sweet potato, crispy on the outside and smooth in the middle, sprinkled with feta and steamed asparagus tips and topped off with smoked hickory garbanzos.

Of course you can use a regular white potato instead, white potatoes have nutrition value of their own, but we prefer the tasty sweet version because it has so many more health benefits.

Ingredients: (per jacket) 1 sweet potato or white potato (baked), 5 asparagus tips (steamed), feta cheese, ½ packet smoked hickory Garbanzos.



Not just for brunch: smashed avocado crispbreads, topped off with a thai sweet chilli crunch.

If you’re anything like us and smashed avo on toast is your go-to on the brunch menu, you’ll love these! Smash a ripe avocado and mix with some lime juice and chopped coriander. Layer over a crisp bread or cracker of your choice and top it off with a sprinkling of Thai sweet chilli Garbanzos. These are sure to be a winner on taste, as well as being super Instagrammable!

Ingredients: (makes 6) 2 ripe avocados, 1 packet crisp breads (we prefer Ryvita), juice of ½ lime, coriander, 2 packets Thai sweet chilli Garbanzos.



Stuff your pittas. Add some crunch and a kick of Cajun spice for the punchiest pittas in town.

Split the pittas in half and lightly toast. In a bowl mix together the beetroot, carrot, mint and Cajun kick Garbanzos, then season. Swirl the harissa into the yogurt and spread inside the pittas. Fill with the beetroot mixture and serve.

Ingredients: (makes 4) 2 large wholemeal pittas, 1 cooked beetroot (grated), 1 carrot (grated), a few mint leaves, 2 packets Cajun kick Garbanzos, 1tsp harissa, 2 tbsp. Greek yoghurt.




*Images found on Pinterest




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