Chickpea

Ingredient

Mediterranean Couscous Salad with Raw Squash and Feta

This couscous salad with raw squash and bold Mediterranean flavors is a simple summer side dish. Pack up a bowlful for a weekday lunch or serve with a glass of chilled Pinot Grigio or Sauvignan Blanc for dinner. Recipe yields 6 side servings.

Ingredient

Farmers’ Market Bowl with Green Goddess Sauce

These farmers’ market bowls feature roasted vegetables, warm whole grains, chickpeas and a creamy yogurt-based green goddess sauce. It’s a healthy, hearty vegetarian dinner option that is very flexible—see the notes for variations. Recipe yields 4 servings.

Ingredient

Lemony Broccoli, Chickpea & Avocado Pita Sandwiches

These simple broccoli, chickpea and avocado pita sandwiches are a fresh lunch or dinner option. If you would like to have leftovers, store individual components separately, with plastic wrap pressed against the top surface of the mashed avocado to prevent oxidation (or, use hummus instead). Recipe yields 4 pita sandwiches, or 4 large toasts.

Ingredient

Mason Jar Chickpea, Farro and Greens Salad

A simple and delicious, gluten-free chickpea crust pizza. I topped mine with summer squash ribbons and other Greek flavors, including feta and fresh thyme. You can add any pizza toppings you’d like! Be sure to allow an hour for the chickpea flour to soak up water. The rest comes together quickly. Recipe as written yields one small (9- to 10-inch) pizza.

Ingredient

Sorghum Salad with Roasted Cherry Tomatoes and Arugula

A light and healthy sorghum salad featuring roasted cherry tomatoes, arugula and feta (optional) tossed in a lemony dressing. This salad is gluten free and vegan, if you skip the cheese. If you’d like to turn this salad into a full meal, add chickpeas for protein.

Ingredient

Lemony Lentil and Chickpea Salad with Radish and Herbs

A fresh and filling bean salad flavored with lemon and fresh mint and dill. Use steamed lentils and canned chickpeas for a meal ready in under 20 minutes. This salad keeps well for a few days in the fridge and packs great for lunch! Recipe yields about 5 ½ cups (4 to 6 servings).

Ingredient

Redeeming Green Soup with Lemon and Cayenne

A super fresh and healthy soup filled with greens and seasoned with lemon juice and cayenne pepper. This recipe is vegan and gluten free. The soup requires some multitasking; you’ll be caramelizing the onions in a skillet while you cook the rice and greens in a pot. If you’re cooking additional rice as a garnish, you’ll need one more pot on the stove (see notes for rice cooking instructions). Recipe yields 6 servings of about 1 ⅔ cup soup each.