Garbanzo bean also known as chickpea is very versatile and popular legume around the world for centuries.   In addition to that, it is very cost effective and highly nutritious. This recipe is one of the simple and delicious ways how Garbanzo beans could be prepared. It is truly must try recipe, great for sandwiches and wraps. If properly sealed, it can last in the refrigerator for three days easily.  It is very refreshing and filling as well, great for parties or lunches for work.

The other ingredient in this recipe which deserves a spotlight are radishes which I would like to give a more detailed information.

• Radish, like other cruciferous and Brassica family vegetables, contains isothiocyanate anti-oxidant compound called sulforaphane. Studies suggest that sulforaphane has proven role against prostate, breast, colon and ovarian cancers by virtue of its cancer-cell growth inhibition, and cyto-toxic effects on cancer cells.

• Fresh roots are good source of vitamin C; provide about 15 mg or 25% of DRI of vitamin C per 100 g. Vitamin-C is a powerful water soluble anti-oxidant required by the body for synthesis of collagen. It helps the body scavenge harmful free radicals, prevention from cancers, inflammation and help boost immunity.

• In addition, they contain adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium.

• Further, they contain many phytochemicals like indoles which are detoxifying agents and zea-xanthin, lutein and beta carotene, which are flavonoid antioxidants. Their total antioxidant strength, measured in terms of oxygen radical absorbance capacity (ORAC value), is 1736 µmol TE/100 g. Read more