Author: Dawn Perry
Everything's better in bowl form, and this salmon dish flavored with a garlicky za'atar dressing is no exception.
Author: David Tamarkin
Author: Susan Friedland
Author: Suzanne Goin
Author: Molly Wizenberg
Author: Sheila Lukins
Author: Bobby Flay
Author: Melissa Roberts
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you can go with whatever canned bean you like.
Author: Andy Baraghani
It's time we gave cabbage its place in the roasted vegetable hall of fame. When roasted at high temperature, humble cabbage becomes sweet and incredibly satisfying. Wide cabbage 'steaks' create an irresistible...
Author: Hetty McKinnon
Author: Molly Stevens
Author: Hilary Shevlin Karmilowicz
Author: Amy Finley
This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate seeds lend flair.
Author: Katherine Sacks
This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Author: Joan Nathan
Chickpeas are the basis for this savory pressure-cooker Italian bean stew, which gets an extra kick from a spoonful of intensely flavored basil pesto.
Author: Janet A. Zimmerman
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant spices including cumin and five-spice powder.
Author: Mandy Lee
Grab some olives and try our Mediterranean Salad! Salty, tangy and delicious, Feta Cheese Mediterranean Salad makes any meal into a special occasion.
Author: My Food and Family
Author: Michael Hudman
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Author: Molly Baz
Author: Joan Lang
Author: Heidi Dalzell
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
Blood oranges are charred in the same pan as tender, crispy chicken thighs and served with vitamin-rich sweet potatoes and a chickpea, olive, and feta salad in this Mediterranean-inspired recipe.
Author: Nate Appleman
Author: Gina Marie Miraglia Eriquez
Author: Michael Psilakis
Author: David Kamen
Author: Jean Thiel Kelley
Author: Maria Speck
Make this super luscious hummus and you'll never go back to store-bought.
Author: Michael Solomonov
Author: Pat Neely
This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
A fragrant tomato-cream bath gives humble chickpeas a taste of the good life.
Author: Andy Baraghani
Author: Hugh Fearnley-Whittingstall
Thin, naturally gluten-free chickpea flour pancakes take the place of tortillas in these warmly spiced lamb and eggplant "tacos."
Author: Anna Stockwell
A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew.
Author: Bon Appétit Test Kitchen