A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summery tomato tart. One tart with a pretty...
Author: Katherine Sacks
Author: Molly Stevens
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
Author: Lidia Bastianich
Author: Melissa Roberts
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on...
Author: Amelia Freer
Author: Gina Marie Miraglia Eriquez
Author: Sara Jenkins
Author: Huma Siddiqui
A fragrant tomato-cream bath gives humble chickpeas a taste of the good life.
Author: Andy Baraghani
Author: Sarah Britton
Author: Michael Psilakis
Author: Marisol Benadayan-Bennaroch
Make this super luscious hummus and you'll never go back to store-bought.
Author: Michael Solomonov
For actually-crisp chickpeas, turn to the air fryer. The high heat circulating fast dries out the chickpeas so they're almost dehydrated.
Author: Ben Mims
Thin, naturally gluten-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant "tacos."
Author: Anna Stockwell
Author: Jean Thiel Kelley
Author: Michael Skibitcky
Author: Rick Rodgers
Author: Merritt Watts
Author: Joanne Lopez-Cepero
Author: Molly Stevens
This easy, Indian-inspired vegetarian dinner stars baked sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach. Roast the sweet potatoes...
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Author: Chris Morocco
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...
Author: Michael Solomonov
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,...
Author: Tracy Pollan