When garbanzos get harvested, one can find them in Lebanon sold from street vendors on the side of the road, in big bushy bunches with their tender husks; people will buy them and spend a leisurely afternoon peeling them and eating them with a glass of arak or beer.
Here in the US, raw garbanzos are found in Middle-Eastern stores or hispanic stores, maybe even at farmer’s markets; since they are produced in the US, they can also be obtained from local producers.
Raw garbanzo beans are light and crunchy; no trace of starch here. Simply squeeze a lime on them and toss them in your favorite spices; paprika, cumin, turmeric, dry mustard, salt, black pepper, could all be used. Eat as a snack anytime.
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