Freshly harvested chick peas
Freshly harvested chick peas

Garbanzo beans, chick peas, Kabuli channa…..a rose by any other name!

Garbanzo beans are cheap, easily available and high in protein. A little goes a long way in filling you up. Here are two quick-to-put-together ways, of using these tasty legumes.


  1. The old Warhorse- The South Indian Sundal.


  • Tin of garbanzo beans- 1, drained
  • Oil- a teaspoonful
  • Salt- to taste
  • Mustard seeds- 1/4 teaspoonful, optional
  • Whole dry chilli- optional
  • Curry leaves- 3-5 optional


  • Add the oil to a wok and sputter the mustard seeds over a high flame. Reduce heat and add the chilli and curry leaves, if using them.
  • Add the drained garbanzo beans. Add salt and a 1/4 cup of water. Cover and simmer until the beans have absorbed the salt.


  • Add finely grated coconut to the sundal
  • Add juliennes of sour mango.
  • Add finely chopped onions to the oil, and fry before adding the garbanzo beans.


2. The young Upstart- Quinoa with chick peas


  • Quinoa – 1 cup
  • Water – 2 1/2 cups
  • Salt- to taste
  • Japanese cucumber – 1, chopped into cubes
  • Onion, small- finely chopped
  • Tomatoes- finely cubed
  • Garbanzo beans- 1/4 tin, drained
  • Lemon juice- 2-3 tablespoons
  • Olive oil (or any neutral oil)- 2-4 tablespoons
  • Green chilli- finely minced, optional
  • Salt for the dressing- if required
  • Sugar- 1 tablespoon
  • Coriander or parsley- a few sprigs, finely chopped


  • Wash the quinoa several times in fresh water.
  • Drain and add to a heavy bottomed pot with 2 1/2 cups of water and salt to taste.
  • Cook for 12-15 minutes, until the water is absorbed and the quinoa is cooked through.
  • Cool the quinoa and chill in the refrigerator for 1 -2 hours, or upto a week.
  • When you are ready to make the salad, take out as much of the quinoa as required, add the chopped onions, cucumber, tomato and garbanzo beans.
  • Make a dressing of the lemon juice, olive oil and minced chilli (if using it).
  • Add salt and sugar as required.
  • Garnish with finely chopped coriander or parsley. Enjoy!
  • Save the remaining quinoa for a variation of this salad.


  • Add pomegranate arils to the basic recipe
  • Add walnuts and feta cheese.
  • Add cubed red and yellow peppers for additional fibre.
  • Add cubed avocado as a garnish, right before serving.






  1. Love it! Especially the variation with quinoa !!