Garbanzos are most often planted, in the United States, as cover crops in between wheat growing seasons. Because wheat is the hardest of all crops to weed, the one that gave people the idea of trying just to poison the field so weeds couldn't grow, garbanzos tend to be loaded with pesticide residues.
Before glyphosate many people formed a prejudice against garbanzos, thinking they were allergic to these "chick peas" themselves. Since 2010 a different set of people may have thought we were allergic to garbanzos and to so many other things. The good new is that the majority of those people aren't even allergic to wheat. They have been reacting to glyphosate.
When garbanzos have not had chemicals sprayed on them, and not grown in chemical-poisoned soil, they've always been a good healthy food, full of nutrients, to which very few people are allergic. They do need to be fully cooked, which takes a few hours, and used in a diet that includes plenty of water. Like all legumes they react with the acid in our bodies to form gas bubbles that are harmless, but annoying, if we're not well hydrated.
Grandma Bonnie Peters started cooking gluten-free vegan food before 2010, and never adjusted to the horrible new reality that the diet that had restored her health had become toxic in its own way, with glyphosate. All the vegetables in this recipe tend, even today, to be full of glyphosate.
We still need a ban on this poison. Chemical companies are still fighting tooth and nail to prevent our getting one. We need to fight back. Identify farms that use glyphosate. Publicize where those farms are located, so that everyone can refuse to buy anything from those farms. In the local area, everyone should also avoid speaking to, or touching, or working with, or trading with, or meeting in any social group, the farmers who are still bitterly clinging to glyphosate. If people agree to do this consistently there will be no need for violence or for additional government regulations.
The Bitter Clingers to Glyphosate are not decent human beings. We stop treating them like human beings. They have become things--walking vats of toxic waste. They have no place in human society. Make them know it, and within a year they should be begging people to accept payment for holding their "farms" for the seven to ten years the land will need to recover from the Vicious Pesticide Cycle, while the Bitter Clingers move to basement apartments in cities and do menial work that feels penitential to them, and pray daily that people will show more empathy toward them than they have shown toward other people.
If and when this strategy works, then this recipe will stop being a sad memory and become an actual recipe we can use, as it used to be.
Gluten-Free Vegan Garbanzo Salad, Soup, or Spread all begin with the same ingredients:
2 heaping cups cooked garbanzos (2 15-16-oz cans)
1 bell pepper
2 carrots
2 celery sticks
2 T chopped parsley, or more
½ cup chopped English walnuts
Optional seasonings: salt, pepper, lemon juice, onion, garlic, etc., as you like, but taste the dish before seasoning. It’s flavorful all by itself.
Method for Gluten-Free Garbanzo Salad
Clean and chop the raw vegetables. Toss with nuts and garbanzos. Serve on plates lined with lettuce. Garnish with radishes when they’re in season. Pass salt, pepper, lemon juice, and/or mayonnaise.
Alternatively, break up green leaf lettuce, romaine, or other salad greens; toss them with the salad, and serve in bowls.
Method for Gluten-Free Garbanzo Soup
Heat the garbanzos in a generous amount of water and/or broth, adding the chopped peppers, carrots, and celery while bringing the liquid to boil. Simmer until the vegetables are soft. Sprinkle in parsley and nuts.
Method for Gluten-Free Garbanzo Spread
Cook the garbanzos, but leave the other vegetables raw. Grind everything, including the parsley and nuts, with a few spoonfuls of broth in a blender or food processor. Season as you like. Lay a piece of rice bread or corn bread, or lettuce, on a plate. Carefully spread the vegetable mixture thickly over the bread, and eat with a fork.
Truly gluten-free bread, by definition, doesn’t make the kind of sandwiches you can hold in one hand and eat while doing something else. Some gluten-intolerant people can use bread thickened with potato and tapioca starch; some breads of this type can be used for sandwiches. Gluten-tolerant people can, of course, spread the mixture on wheat bread.
GBP advertised vegan meals, and she herself was one of the people who thrived on the no-added-fats school of vegan cuisine. She would never have added even a teaspoon of oil to any of these dishes. I don't think they need oil either, but some people might want to add a teaspoon of flaxseed oil for essential fatty acids or sesame oil for flavor. Some gluten-free people might even spread this vegetable spread on a piece of boned and flattened chicken.