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Recipe for Roasted Garbanzos with Fresh Redbuds and Wood Vetch

Roasted Garbanzos

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Roasted Garbanzos for a Quick, Hearty Breakfast

I like to roast a skillet full of garbanzos for a quick, high protein meal. They are ready in no time, and make a breakfast that sticks to your ribs, but not your middle!

Pair roasted Garbanzos with with toast or potatoes, fresh fruit, and plant-based milk for a well-rounded, but easy breakfast.

The wild edibles add some flavor and a pop of color! ?

Last week when I made breakfast from the foraged plants in the woods, I made these garbanzos! I make them probably once a week, either with or without the wild edibles! ?

Foraging Wild Edibles. What to Eat in the Forest

Recipe for Roasted Garbanzos


  • 2 16 oz cans garbanzo beans
  • 1 medium onion, diced
  • 3-4 garlic cloves, chopped
  • 2 small cans sliced mushrooms, or 8 oz fresh
  • 1 Tsp turmeric
  • 2 Tsp onion powder
  • 1/2 Tsp cumin
  • Dash cinnamon
  • 2 T Nutritional Yeast Flakes
  • Salt to taste
  • Olive oil
  • Handful of red bud blossoms
  • Handful of Wood Vetch
Red Bud Blossoms
Red Bud Blossoms

Roasted Garbanzos with Wild Edibles

Roasted Garbanzos


  • Sauté the onion, mushrooms, and garlic in olive oil. A deep cast iron skillet works best. Cover skillet with lid to steam until soft, stirring occasionally.
  • Add the drained garbanzos and seasonings.
  • Cook until browned and dried.
  • Serve warm, drizzled with olive oil and sprinkled Red Bud blossoms and/or Wood Vetch blossoms, if in season.
Wood Vetch blossoms
Wood Vetch blossoms
Wood Vetch
Wood Vetch at Ridge Haven Homestead

I hope you enjoy this simple entree as much we we do!

Until next time!

Keep foraging!


One Comment

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