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Chickpea Mushroom Meatballs Recipe made using chickpeas (garbanzo beans), mushrooms, cilantro, oats and seasoning. Best ever and melt-in-your-mouth meatballs recipe that you’d ever come across. They are absolutely delicious, vegetarian, rich in proteins and packed with flavors.
These Chickpea Mushroom Meatballs Recipe or Vegetarian Garbanzo Beans and Mushroom Meatballs is our healthier and tastier twist on an Ina Garten’s cookbook’s ‘Classic Meatball’ recipe.
Being a complete foodie, we love collecting various cookbooks and this classic meatball recipe has been our favorite for many years.Although we looooove meatballs, we rarely eat them frequently as it felt slightly heavy and the process is also tiresome.
So I decided to make a vegetarian option using our favorite S&W ‘Organic Garbanzo Beans’ and mushrooms, which is healthy and quick.
Infact, if you ever peek into our kitchen pantry, it’s stacked with S&W Beans as nobody does beans better than them.
They have been around for more than 120yrs demonstrating the same premium quality standard!
Apart from the highest quality, the S&W Beans come in different varieties (Core, Less Sodium, Organic), which means, whatever kind of meal you’re making, they have the best option to choose from.
So better meals start with better beans – S&W Beans have a variety of use cases from classic chili recipes to new, unique alternative protein recipe ideas.
So to make this lighter, healthier and easier version of Garbanzo Beans and Mushroom Meatballs recipe.
I’m using the Organic Garbanzo Beans along with everyday pantry ingredients (all listed below).
Once you gather the ingredients, the recipe comes together in 35-40 minutes and makes about 18 medium vegetarian meatballs.
You can keep these cooked meatballs in the fridge for 2-3 days (in an air-tight container) or freeze the cooked version for two weeks.
Also, since they are made using garbanzo beans and mushrooms they are extremely soft.
My taste tester can vouch that he ate 5 of them in a go and wanted to literally devour most of them straight out of the pan.
Now, to take things a notch higher (on the healthy-tasty platform), we are serving these Chickpea Mushroom Meatballs with freshly homemade zucchini noodles or zoodles.
You can definitely use spaghetti but this is absolutely scrumptious and I HIGHLY RECOMMEND this combination.
Also, here’s a GREAT NEWS and before you grab those car keys to go buy the ingredients for these Chickpea Mushroom Meatballs
Tried Our Recipe – AWESOME!!!
Now Quickly SNAP A PICTURE & TAG :
#easycookingwithmolly + @easycookingwithmolly on Instagram –>
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This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.