*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Nice low-carb addition instead of the real stuff! I added waterchesnuts to the veggies. I also used poultry seasoning instead of sage and added onion powder. I didn't add salt bc I try to cook without it. I used about 2/3 cup of low sodium chicken stock instead of water and boullion. I used the flat side of a spoon to smoosh the garbanzo beans and spices together which seemed to work better (and was cleaner) than using my hands. I found that it needed longer in the oven; I liked it browned on top. Served with turkey tenderloin and green beans. Will make again!
We've never been big on bread stuffings but we love chickpeas so we decided to give this recipe a try for Thanksgiving. It was a keeper! The leftovers tasted even better the next day. I've already been asked to share the recipe. Thanks!
This is sooo delicious! It is great to have something so healthy for me that tastes like a food that I would usually try and eat in moderation without it being full of chemical ingredients I can't pronounce. It is a little dryer than stuffing made with bread iw but it isn't dry in and of itself. I love sage but found it to be a little too strong. Next time I will try using about 3/4 the amount called for. I took another reviewer's advice and used a spoon to mash the beans-- definitely easier this way. Thanks for a great healthy recipe that will be on my menu at least once a month!
Absolutely fantastic! I was actually stunned by how true to the real thing this comes out- I would just add pine nuts to give it a little crunch. I'd serve this on Thanksgiving though and that's pretty high praise.
This was pretty good for what it's intended to be. I like the concept but it wouldn't replace traditional stuffing for me. Not that it needs to do so. The sage was a little heavy for us. I would definitely make this again but perhaps use the seasonings from my regular stuffing recipe rather than so much sage. Thanks for the great idea.
Had high expectations since relatives have gone gluten free. It was OK & looked like stuffing but just tasted like a pan of chick peas. Leftovers were formed into patties fried & served w/ a curry sauce. That was pretty tasty.
I was a little nervous about how this would turn out but I loved the idea of preparing with less calories carbs etc. Everyone loved the twist on the traditional dressing/stuffing. This is a great recipe for vegetarians and those who follow a low-carb or South Beach way of life. Thanks!:D
This was a hit with my family. My daughter has started cutting her carb intake just before Christmas and stuffing is her favorite part of the meal. I found this recipe but added my normal stuffing items of sausage cranberries and apples. It was so good that I will use it at our Christmas dinner this year instead of normal bread stuffing!
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