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Garbanzo Beans ‘N’ Rice

I love to use fresh vegetables from my garden in this delicious dish. My whole family loves the recipe.—Michele Ridenour, Oswego, Illinois
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings


  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 2 medium tomatoes, chopped
  • 1 medium zucchini, chopped
  • 1/2 teaspoon dried oregano
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups cooked rice
  • 1 cup shredded reduced-fat cheddar cheese


  • In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, zucchini and oregano. Cover and cook for 4-6 minutes or until zucchini is crisp-tender, stirring occasionally.
  • Add the beans, salt and pepper; cook and stir until heated through. Serve over rice. Sprinkle with cheese.

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Average Rating:
  • Cindy
    May 26, 2020

    My husband and I liked this recipe. It was a little dry. The next time I make it, I think I will leave the liquid in the chickpeas from the can.

  • geipa
    Apr 30, 2017

    I liked this recipe. I thought it a little bland and when I make again will add another zucchini and maybe a summer squash or red pepper. Definitely a keeper. Thanks for sharing a great healthy recipe.

  • ashleezona
    Jul 27, 2015

    I make this exactly as written and my family gobbles it up! I've had this recipe in regular rotation for a few years now. It's an easy way to get my kid to eat his veggies!

  • dde2
    Apr 10, 2015

    My family loved this!