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 busy days.
Author: Amelia Freer
This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from the Caribbean island nation of St. Vincent and the...
Author: Anna Stockwell
Author: Lidia Bastianich
Author: Dede Spaith
Author: Huma Siddiqui
Author: Marisol Benadayan-Bennaroch
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Make a hearty, vegetarian, tagine-inspired dinner in just 20 minutes with only pantry ingredients.
Author: Anna Stockwell
Author: Sara Foster
Take the time to really cook the onion and garlic until they're completely soft-this encourages them to give up all their goodness to the velvety-rich tomato broth.
Author: Andy Baraghani
Author: Maneet Chauhan
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Author: Nava Atlas
Author: Sara Jenkins
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell
Author: Molly Stevens
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.
Author: Claire Saffitz
Typically eaten for breakfast, this creamy, crunchy dish also pairs well with savory dishes come dinnertime.
Author: Kamal Mouzawak
This salad is really flavorful and filling, and super easy to make. Karena's been making it for our picnics and barbecues for years, and it's always a hit.
Author: Katrina Scott
Author: Merritt Watts
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
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 side salad makes a simple dinner for two, but it's...
Author: Katherine Sacks
Author: Paul Grimes
Author: Joanne Lopez-Cepero
Author: Lorna Sass
Our basic hummus recipe is supersmooth and rich in tahini, and can be simply spread over a plate, drizzled with olive oil, and eaten with a pita.
Author: Yotam Ottolenghi
Author: Michael Skibitcky
Author: Robin Davis
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Author: Dawn Perry