Who says gyros have to be sandwiches? With this savory spread, you can customize and enjoy them any way you'd like.
The not-so-secret key to strong immunity can be found in your grocery store.
With these staples in your kitchen, you’ll never have to worry about whipping up a last-minute meal.
This is your ultimate busy-week meal plan with 7 days of nutritious meals planned out for you (shopping list included) and every recipe ready in 30 minutes or less.
With a potent combination of nutrient-rich beets, mixed leafy greens, heart-healthy walnuts and creamy goat cheese, this seasonal salad has everything you need in one quick meal.
This power combination of creamy chickpeas, nutty quinoa, nutrient-dense veggies and flavorful herbs makes for a delicious vegetarian meal.
This superstar ingredient is a favorite among vegans, vegetarians and meat eaters alike for its affordability, versatility and delicious, nutty flavor.
A twist on this traditional Middle Eastern staple combines a vibrant vegetable medley with chickpea flatbread for a satiating salad.
Put a savory spin on brunch with this Mediterranean breakfast salad topped with herbed dressing and crispy chickpeas.
Scrubbing the beets and leaving the skins on means you don’t have to peel them later, and slicing helps them to roast faster. The fish adds a delicately smoky note, while the chickpeas help boost the protein level of this creative fall vegetable salad.
Call us chickpea obsessed, but this salad features the beloved legume in two ways – oven-baked to a crisp and then smeared under the salad in hummus form.
Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.
This super-simple curry gets volumes of flavor – and an anti-inflammatory punch – from a DIY curry blend that starts with turmeric.
These hearty meatless burgers have serious buffalo wing flavor and a tangy blue cheese sauce drizzled over top. The patties freeze well, so make a double batch and store some for impromptu meals later.
Chickpeas and an array of colorful veggies combine for a complete meal.
Golden chickpeas and cauliflower give this salad a rich, earthy taste that matches well with the nutty quinoa.
Megan Gilmore shares with us her fondest food memory of her family and which celebrity chef both she and her mom are big fans of – you might be surprised by her pick!
Korma is one of the mildest Indian curries out there, but we’ve kicked it up a notch with fiery fresh chiles. You can take the cayenne down to ¼ tsp if you prefer a slightly milder version. A combination of soaked and blended cashews and yogurt give this satisfying vegetarian main an ultra-creamy texture. Serve with whole-grain naan.
Make this ahead and have lunch on hand for several days - simply refrigerate salad and dressing separately and combine in the morning or right before eating.
This dish tastes like it’s been simmering on your stove top for hours thanks to our easy technique of roasting the tomatoes, onions and garlic then blending them into the sauce. Many grocery stores sell pre-peeled and chopped butternut squash, which can be a real time-saver when you’re making this for a quick weeknight meal.
Rainbow chard, sweet potatoes and dried unsweetened apricots, plums and figs fortify this comforting stew with a bevy of bone-strengthening vitamins and minerals.
Pulsing cauliflower in your food processor turns the veggie into a versatile rice substitute that’s lower in calories and carbs than rice. Here, we sauté it with Indian spices and serve with crispy chickpeas and a rich curry sauce.
This Italian antipasto is filled with artichokes, roasted peppers and pepperoncini- all tossed together in a salad with an oregano-cheese dressing.
Scoop up the creamy hummus, crispy chickpeas and tangy salad with pita wedges, or serve it all tucked into a halved pita pocket for dinner on the go. If you have the ingredients on hand, make a quick sauce with Greek yogurt, lemon juice and chopped fresh mint and drizzle over the spiced chickpeas.
Cooking times can be vary quite a bit depending on your crockpot, so give yourself some extra time, if possible. For a side or snack, you can easily prepare the slow-cooked chickpeas separately (through Step 2) and store them in an airtight container in the refrigerator for up to 5 days, enjoying them alongside other entrées throughout the week.
There's nothing ho-hum about this satisfying pasta dish layered with flavor thanks to a mix of basil, feta and eggplant and tomatoes bathed in a sweet-spicy marinade.
We love using large green Spanish olives for this recipe, which are sometimes stuffed with pimentos – but any flavorful variety works.
If you think salmon is succulent, wait until you taste silky, sexy olive oil–poached salmon! Here, it’s complemented by chimichurri, an Argentinean herb sauce with brightness from vinegar, earthiness from oregano and a hint of heat. Serve with lemon wedges.
Thinly sliced zucchini really soaks up the flavor in this stir-fry, while cayenne-dusted crispy chickpeas add just the right amount of crunch.
This Greek-inspired recipe pairs tender chickpea burgers with sweet, warm watermelon and a crisp arugula and fennel salad. For added flavor, add fennel fronds as a garnish.