Isn’t funny how a food can get a new name and all of a sudden it’s having a new “moment?” Like, how long have we been schmearing ripe avocado on sourdough when now all of a sudden, these bougie little “toasts” are commanding upwards of $20 a pop at your local breakfast cafe?  Or coleslaw; but now all these colorful chiffonaded and ribboned root veggies are getting a pickled facelift and named a slaw when we know the real origin. Chefs sit back and laugh as they pen their menus.

I have a thought! Let’s make the garbanzo bean trendy only we will rename it ceci. I know all the readers of this magazine would help start a food trend by bringing ‘“a moment” for this fabulous superfood that is nothing short of cute and delicious! 

Let’s pay homage to the ceci! I don’t know about you,  but I love an inexpensive ingredient that checks all the boxes: 

  • pairs well with lots of flavors
  • A culinary “shapeshifter”- can go from savory to sweet or mash, roast, puree
  • Powerhouses of dietary fiber
  • Excellent for blood sugar control (Low Glycemic Index) 
  • Naturally gluten-free
  • High in plant-sourced protein
  • A source of healthy fats 
  • A champion of sustainability, the growing garbanzo plant naturally nourishes the soil and is completely drought-tolerant! 
  • High in iron, Folate, manganese,  potassium, zinc, and antioxidants 

Let’s start with a simple Mezze salad.

  • 1 diced cucumber
  • 1 can rinsed/ drained garbanzo beans 
  • 1/4 cup diced red onion 
  • 1/4 cup chopped calamata olives 
  • 1/4 cup feta cheese 
  • 1/2 cup diced fresh tomatoes, or halved cherry tomatoes
  • Fresh herb medley from your garden, oregano,  rosemary, thyme, basil, parsley – all good,  chopped up and added to the party.  

Dressing

  • 1/4 cup your preferred oil
  • 1 tsp salt, 6 TBSP red wine or balsamic vinegar
  • 2 cloves grated garlic
  • 1/2 tsp dijon mustard
  • 1/2 tsp honey
  • 1 tbsp water. Shake it up and pour over, finish with fresh pepper.  

How about some peanut butter cookies that will fill up your kids for a good long while? 

Preheat oven to 350 degrees. Grab your food processor, strainer, spatula, cookie baller, fork. Into the food processor goes: 

  • 1 can rinsed and drained garbanzo beans 
  • 4 tbsp maple syrup, 4 TBSP agave nectar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tbsp psyllium husk 
  • 1/4 tsp baking soda
  • 1/2 tsp salt 
  • 3/4 natural peanut butter (not the one with all the sugar and hydrogenated fat) 

Blitz these ingredients in the food processor until a dough forms. Press into balls, using the fork to create those classic peanut butter cookie hatch marks. Bake at 350 degrees on silicon/ parchment paper for 12 minutes. Cool before enjoying to allow for ingredients to set up. Feel free to drizzle melted chocolate and crushed peanuts to jazz up the aesthetic.  

Chef Maja Liotta is a Maui mother of 3 and executive chef at the Wao’kele Ridge Estate.  She also operates Maui Functional Foods,  an arm of her business that brings targeted nutritional therapies to clients on Maui.  When not creating deliciousness in the kitchen, Maja is chasing waves or riding her bike.