Meatless Monday: Seasoned, Baked Garbanzos Beans and Sautéed Brussels Sprouts

PictureEating healthy can be simple!

Eating healthy can be easy!

Eating healthy can be delicious!

…..And Healthy can be last minute!

When you throw a meal together it does not always have to come from a recipe. Unless you are strategically planning out your 4 week cycle menu for your home, dinners are often times, if not most of the time, a  conglomeration of what you have left over in the refrigerator and pantry.  Garbanzo beans are a true staple in our home I add garbanzo beans to pretty much everything.

So what is a Garbanzo bean, or should I say Chick Pea??  Well, there are two varieties, but the one I am referring to are the legumes you can get canned in any local grocery store.  The other variety is a smaller-darker legumes.  Either one  you choose is packed with nutrition! These beans are one of the oldest cultivated legumes in the world!!!  These legumes have certainly found their way into various cultural and ethnic cuisines from Turkey to Portugal and after 7,000+ years remain a staple in many cultures even today!!

Some of the amazing nutritious benefits you can get from consuming these power-house legumes are:

*High in Fiber
*High in Folate
*High in Manganese
*Great source of Thiamin, Zinc, and Vitamin B6
*Low in Saturated Fat
*Help to regulate Blood Sugar Levels
*Provides powerful protection against free radicals due to its antioxidants and phytochemicals!

Even though these legumes are small boy-oh-boy are they mighty.  Adding legumes to salads, soups, or even in homemade burgers will not only add to the above listed nutrition but adding  legumes whenever possible will keep you fuller longer and help you push past ‘the mid-afternoon snack attack’ cravings.

Here is my easy meatless meal I threw together which is filling, has a good amount of flavor that is not overwhelming, but was done as a last minute meal.


  • 2 cans of Garbanzo beans
  • 1/2 teaspoon of  Himalayan sea salt and pepper
  • olive oil
  • Brussels Sprouts


  1. Rinse Garbanzo beans and spread onto a cookie sheet
  2. Drizzle olive oil and mix the oil over the beans and sprinkle salt and pepper
  3. Preheat oven at 375 degree bake for 22-26 minutes or until baked.
  4. Sliced Brussels Sprouts and sautéed with olive oil and Himalayan sea salt and pepper


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