Organic Garbanzo Beans (Chickpeas)

Rated 5.00 out of 5 based on 2 customer ratings
2 reviews

$2.72$9.98 lbs

1 lb $9.98
3 lbs $16.98
5.66/lb you save $4.32
5 lbs $19.98
4.00/lb you save $5.98
10 lbs $31.98
3.20/lb you save $6.78
20 lbs $56.98
2.85/lb you save $7.13
25 lbs $67.98
2.72/lb you save $7.26
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  • — Kosher
  • — Very Low in Cholesterol & Sodium
  • — Very Low in Saturated Fat
  • — Good Source of Dietary Fiber
  • — Rich in Protein and Copper
  • — Very Good Source of Folate and Manganese

Food To Live Organic Garbanzo Beans are legumes that stand out even among that healthy food group. They are exceptionally tasty with their rich nutty flavor. However, their main advantage is a high nutritional value. Organic garbanzo beans give you over 25% of the recommended daily amount of iron and 70% of folate in a cup of cooked product.

Note that garbanzo beans and chickpeas are the same plants, so the names can be used interchangeably.

Are Organic Garbanzo Beans Healthy

Organic garbanzo beans are one of the healthiest foods you can find. They are low in fats but extremely high in fiber, protein, and nutrients, which makes them heart-friendly. All world’s health organizations recommend eating at least a serving of legumes every day. Organic garbanzo beans definitely are a great option for your daily fix.

As legumes are gluten-free, organic garbanzo bean flour is safe to use in baking for everyone, those with bean allergy excluded.

Due to the high content of carbs, legumes aren’t a regular part of the Paleo diet. However, you can eat them in moderation if you control your portions carefully. Organic sprouted garbanzo beans might be the best choice for a Paleo diet. However, you’ll need to steam them to make the legume easier to digest.

Your dog can enjoy garbanzo beans benefits as well. Be sure not to overfeed the animal and only give them plain, unsalted, thoroughly cooked beans.

Organic Garbanzo Beans Nutrition Facts Overview

Studying organic garbanzo beans nutritional info proves that this legume is a great addition to a healthy diet. They contain varying amounts of:

  • B vitamins (especially rich in folate, thiamin, and vitamin B6)
  • Vitamin C
  • Vitamin K
  • Iron
  • Calcium
  • Zinc
  • Selenium
  • Manganese
  • Potassium
  • Copper
  • Magnesium

Cooked organic garbanzo beans also contain about 70mg of essential omega 3 fatty acids in one cup.

Make the Best Garbanzo Beans Snack

Out of the many ways to enjoy garbanzo beans, roasted is the most popular for a snack. Cook chickpeas as you would any other legume. Don’t forget to soak overnight or speed-soak for an hour in hot water. Dry cooked organic garbanzo beans with a paper towel and toss them in a generous helping of olive oil before roasting at 400F. The process should take about 20-30 minutes and you’ll need to stir them every 10 minutes.

Sprinkle roasted garbanzo beans with any spices while they are still hot and enjoy right away. You can also take them with you on a trip or a hiking expedition.

Add cooked garbanzo beans to salads, stews, curry, chili, soup, or enjoy as they are.

Bodybuilders and vegans can add a few spoonfuls of garbanzo bean flour to their protein smoothies.

When you buy organic garbanzo beans dry from Food To Live, you get a product that will keep for years. Tore then in an airtight container somewhere cool and very dry. This will ensure maximum shelf life. Freezing will make dry goods last almost indefinitely.

Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving

% Daily Value*
Total Fat 2g 2%
Saturated Fat 0.2g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total carbohydrate 17g 6%
Dietary fiber 5g 18%
Total sugars 3g
Includes 0g Added Sugars 0%
Protein 5g 11%

Vitamin D 0mcg 0%
Сalcium 30mg 2%
Iron 2mg 10%
Potassium 248mg 5%
Folate 158mcg 39%
Copper 0.2mg 27%
Manganese 1mg 27%
Thiamin 0.1mg 11%
Pantothenic Acid 0.5mg 9%
Zinc 1mg 9%
Vitamin B6 0.2mg 9%
Phosphorus 104mg 8%
Magnesium 33mg 8%
Riboflavin 0.1mg 5%
Selenium 2mg 4%
Niacin 0.4mg 3%
Vitamin E 0.2mg 2%
Vitamin K 3mcg 2%
Vitamin С 1mg 1%
Vitamin A 6mcg 1%

* 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.

INGREDIENTS: Organic Garbanzo Beans

STORAGE TIME: Store open or closed under refrigeration for up to 12 months

Country of Origin: Mexico

Packaged in the same facility as Tree Nuts and Wheat, Pitted

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Classic Hummus

Classic Hummus

This classic hummus recipe is quick and easy to make, it’s naturally gluten-free and vegan, and it tastes SO fresh and delicious!


  • 1 (15 oz.) can chickpeas (garbanzo beans), rinsed and drained
  • 2 cloves garlic, peeled and smashed
  • 3 tablespoons tahini
  • 1-2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • pinch of salt and freshly-cracked black pepper (to taste)
  • 1/4 cup water, or more if needed
  • optional topping ideas: extra drizzle of olive oil, chopped fresh parsley, crushed red pepper flakes, smoked paprika, toasted pine nuts, chopped roasted red peppers, basil pesto



  1. Add first seven ingredients (chickpeas thru salt/pepper) to a food processor, and blend until smooth. Add in the water and continue blending until the hummus reaches your desired consistency, adding additional water if needed.
  2. Garnish with optional toppings and serve immediately, or refrigerate in a sealed container for up to 3 days.



Classic falafel recipe

Classic falafel recipe


For the falafel:

  • 1 cup (200 grams) dry chickpeas
  • Half a small onion, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 3 tablespoons fresh chopped parsley
  • 1 tablespoon chickpea flour
  • 2 teaspoons ground coriander
  • ½ teaspoons ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • Oil, for frying
  • Optional for serving: pitas, flatbread, sliced cucumber, tomato, lettuce, red onion


For the tzatziki:

  • Half a cucumber
  • 200 ml (7 oz) greece yogurt (for vegans: soy yogurt, rice yogurt)
  • 1 tablespoon lemon juice
  • 1 clove of garlic, grated
  • 2 tablespoons fresh dill
  • ½ teaspoon salt



1. Cover the chickpeas with water and leave to soak overnight. Drain and add to a food processor along with the remaining ingredients minus the oil. Pulse until you reach a mealy texture that holds together when you squeeze it. Refrigerate for one hour.
2. At this point you can prepare the tzatziki. Grate the cucumber into a strainer and add a pinch of salt. Combine the yogurt and cucumber with the remaining ingredients and refrigerate until ready to serve.
3. Heat enough oil in a pan over medium heat. Form the mixture into balls by squeezing it with your hands. If they’re not sticking together well you can add another tablespoon of flour.
4. Fry the falafel in batches, flipping once, until they’re golden brown on both sides. Remove to a paper-towel lined plate to drain.
5. If you’re making a falafel pita, carefully slice open your pitas and stuff with lettuce, sliced cucumber, sliced tomato and red onion. Dollop over the tzatziki and serve.

Recipe adapted from Tori Avey (


Chickpea Nuggets 🍽️

Chickpea Nuggets


  • 1/2 cup panko or gluten-free breadcrumbs
  • 1 cup boiled garbanzo beans or can garbanzo beans
  • 1/2 cup oat flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 black pepper



  1. Arrange a rack in the middle of the oven and heat to 375°F.
  2. Place the panko on a rimmed baking sheet and bake until toasted and golden-brown, about 5 minutes. Transfer to a bowl and set aside to cool while preparing the nuggets. Line the baking sheet with parchment paper.
  3. Drain the boiled chickpeas over a bowl or measuring cup, then save the chickpeas and 1/4 cup of the liquid. Place the chickpeas into the food processor; add oat flour, chickpea water, garlic powder, salt and pepper. Pulse until crumbly.
  4. Divide the chickpea mixture into 12 equal portions and shape each one into a nugget. Coat each nugget completely in the toasted panko and place on the parchment-lined baking sheet.
  5. Bake until crispy, 15 to 20 minutes. Serve warm with your favorite dipping sauce.



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What others are saying

  1. 5 out of 5

    These are not the dessicated, dried chickpeas you usually find in supermarket aisles. And they become substantially larger once rehydrated. Ideal for healthy homemade hummus and salads. Superb product.

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  2. 5 out of 5

    Very good quality as far as I can tell. Use in my pressure cooker with some Kombu (seaweed found in health food stores & cheap) and it tenderizes all kinds of beans (and it’s good for you, too). I think this is my second order.

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