Chickpeas

Who says gyros have to be sandwiches? With this savory spread, you can customize and enjoy them any way you'd like.

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.

These little pockets of crispy za'atar-flavored chickpeas and veggies served up in creamy avocado halves is surprisingly filling — plus each one adds eight healthful plants to your day.

This healthy, 10-minute Italian Chickpea Salad is the perfect spring meal.

This chunky version of hummus, known as Hummus Masabacha, contains whole chickpeas for a fresh take on the dish.

These vegetarian nuggets substitute chickpeas for chicken.

Another Middle Eastern classic, this savory bread pudding–style dish features a base of flatbread topped with creamy hummus.

A twist on this traditional Middle Eastern staple combines a vibrant vegetable medley with chickpea flatbread for a satiating salad.

The origin stories of this famous soup are as varied as its ingredients, but while many people disagree on its origins, one thing is clear: This smoky, vegetable-packed soup is not to be missed.

We’ve turned baked sweet potatoes into a main dish by stuffing them with a simmered coconut chickpea curry. Make the sweet potatoes in advance, or you can bake them fresh right before serving for each day it’s eaten on the plan.

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.

A great beach-house snack.

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.

These roasted chickpeas may be the easiest snack around. Garlic powder and salt & pepper create a simple but flavorful seasoning.

In this easy meal, a fragrant curry simmers while the rice steam-cooks over top. Garnish with cilantro.

This colorful hash is filled with nutritious, vitamin-filled produce. For a fast morning, prepare the hash the night before and reheat it with the spinach in the morning.

Enjoy a duo of healthy lunch wraps with ingredients that are reminiscent of three favorite dips – hummus, guacamole and pesto – for a tasty explosion of flavors.

Beautiful beets and crispy chickpeas not only elevate this kale salad, they can be made in advance so you can quickly assemble it when ready.

Crispy, crunchy chickpeas are an addicting, energizing snack.

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.

This dish is chock-full of veggies, herbs and hearty rice and chickpeas. You can fit four peppers at a time in the Instant Pot, so make two batches or save half for a future meal.

Chickpeas and an array of colorful veggies combine for a complete meal.

These lightly seasoned and baked chickpeas and edamame make a great snack or can add crunch to any salad.

Golden chickpeas and cauliflower give this salad a rich, earthy taste that matches well with the nutty quinoa.

This easy shakshuka with harissa (eggs baked in a spicy tomato stew) is a delicious savory dish to add to your dinner rotation!

Loaded up with Tex-Mex toppings, this crowd-pleasing dip is deliciously easy. For a more intense black color, reduce the amount of hummus by half.

You can always buy hummus from the store, but the best hummus is from scratch with our simple recipe.

These crispy chickpeas are great on their own or added to salads for an energizing hit of protein and a satisfying crunch.

This vegetarian take on chicken balls can be transformed into a number of dishes throughout the week; try them in sandwiches, tossed with veg noodles, on salads, in your favorite grain bowls or simply on their own dunked into the tangy sweet ’n’ sour sauce.

Calling Indian-food lovers: This healthier take on chana masala will not disappoint.

Crispy, crunchy chickpeas make the perfect high-protein snack, especially when they taste like Buffalo wings.

Leafy greens, versatile cauliflower, crunchy seeds and nuts – this seasonally-inspired bowl is everything you need for fall.

This hummus uses avocado in place of tahini for an extra-velvety spin on everyone’s favorite dip. For best results, use Hass avocados, which are the creamiest variety.

Chickpeas and walnuts add protein to this spinach salad to fuel you through busy afternoons. Roast the beets in advance for quicker assembly.

Serve this zesty North African stew made in the Instant Pot with kamut, a deliciously plump and chewy ancient wheat. It’s an inexpensive staple you’ll find in bulk and natural food stores.

The Instant Pot is a terrific tool for cooking dried beans because it saves you hours of soaking and simmering. Cooking times can vary depending on the batch, so test a chickpea after cooking, and if it’s still tough, add another 5 minutes cook time, then repeat.

Zucchini noodles stand in for wheat noodles in this gluten and grain-free take on a pasta salad that’s packed to the brim with chickpeas, olives and feta.

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.

Ditch the standard pita and serve falafels as part of a colorful falafel salad bowl.

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 truly unique Chickpea Salad is not only creamy and delicious but also easy to prepare.

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.

Passata is a great flavor-enhancing pantry staple to have on hand for soups, stews, sauces and chilies. Here, we’ve added the jarred purée to warmly spiced chickpeas to make a vibrantly colored, rich-tasting vegetarian stew.

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.

Not only does our Mediterranean Baked Cod offer a generous 35 grams of protein, but we also serve it on a piece of sweet and colorful bell pepper with a hearty chickpea salad.

Roasting butternut squash enhances its creamy texture. With a tart and tangy combination of ginger, garlic and lime, this dish boasts immune-boosting benefits plus a zesty flavor profile, providing a quick pick-me-up in cooler weather.

Called socca in France or farinata in Italy, this savory pancake is a traditional street food and cherished favorite in both regions. Our CE version cuts the fat by reducing the amount of oil and adds fiber with a white bean purée.