A slightly nutty-flavored classic bean, essential for Middle Eastern, Mexican and European cooking. New-crop harvest ensures quicker cooking and fresher flavor. 

Suggestions: Salads, hummus, soups, dips, snacks

Garbanzos aren't a true "new world" bean, but we love them so much and the imported crops tend to be so old and dusty that we make this one of our California crops.

Obviously they're classic for hummus and as a key ingredients in a green salad, but they're great in soups, too. For salads, try skipping the lettuce and go for the crunch. Celery, carrots, onions, Garbanzos (chickpeas) and your favorite dressing make for a great salad.

We see many recipes suggesting baking soda and 24 hour soaking to soften Garbanzos. We find this unnecessary with our new crop beans. 

Latin name: Cicer arietinum

Country of production: USA