Author: José Andrés
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Author: Andy Baraghani
This playful Indian take on veggie lasagna pairs chickpea-flour noodles with eggplant, sweet potatoes, and chile- and ginger-spiced tomato and yogurt sauces.
Author: Vikram Sunderam
Author: Bon Appétit Test Kitchen
Author: Joe Yonan
Author: Joan Nathan
This easy weeknight dinner recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.
Author: Claire Saffitz
Author: Michael Psilakis
Author: Jila Dana-Haeri
One of our favorite things to make is Buddha bowls. Composed of four elements: a grain, vegetables, a protein, and a sauce; they're so simple, nutrient-dense, and very pretty to serve.
Author: Tracy Pollan
Author: Molly Stevens
This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.
Author: Hugh Acheson
Author: Sheila Lukins
Don't be afraid to let the food processor run the full 2 minutes. It's one of the keys to super-smooth, aerated hummus.
Author: Sam Smith
Author: Jeffrey Brana
Chickpeas are cheaper and heartier in texture when made from dried, rather than canned beans. And the Instant Pot makes quick work of them.
Author: Daniel Shumski
The combination of the garbanzo beans with the Philadelphia Cream Cheese makes this a very creamy dip!
Author: My Food and Family
A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Author: Sarit Packer
Author: Melissa Roberts
Author: Lora Zarubin
Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.
Author: Anissa Helou
The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Author: Hetty McKinnon
Farinata or Faina whose origin lies in Liguria, Italy is a savoury flatbread made from highly nutritious chickpea flour.
Author: Renu Agrawal-Dongre
Who doesn't love a plate-sized pancake for dinner? In this Asian-inspired riff, the protein-rich savory pancake is made with a chickpea flour and coconut milk batter and studded with bacon, scallions,...
Author: Anna Stockwell
Author: Jayne Cohen
We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring...
Author: Michael Solomonov
This dish is all about assembly, not time at the stove. Quickly sauté chickpeas and corn, then simply gather the supporting characters: lettuce, tomatoes, avocado, feta, and lime.
Author: Chris Morocco
These vegan, dairy-free, gluten-free mini muffins are perfect for knocking out a craving for something that's sweet but still healthy. The chickpeas lend great protein and fiber, making them a wonderful...
Author: Katrina Scott
This savory gluten-free vegetarian cross between a crepe and an omelet can be made in one pan, maximizing efficiency for a healthy weeknight meal.
Author: Alaina Sullivan
Author: Gina Marie Miraglia Eriquez
These turmeric-spiced pumpkin falafels come together in a food processor, then roast in the oven to golden-brown perfection. A punchy carrot slaw keeps things bright.
Author: Donna Hay