At the beginning of 2016, the word ‘pulse’ started to appear all over foodie websites. No, they weren’t suddenly interested in finding your heartbeat. But there was a newfound enthusiasm for the edible seeds of legumes, otherwise known as pulses. The United Nations General Assembly named 2016 the International Year of Pulses, which put the superfood group of chickpeas, lentils, dried peas, and beans in the spotlight. It's not like eating them is anything new, but if you haven’t jumped on the bandwagon yet, these dishes will get you started. (Bean recipes have never looked—or tasted—this good.)
This recipe proves that you don’t need to grocery shop on the regular to make a meal. If you have spinach and a can of chickpeas, you’ve got dinner covered. Add some smoked paprika for a meaty flavor and enjoy dinner in minutes.
This recipe proves that chili doesn’t need to be the same old boring tomato-based recipe. Switch things up with chicken and cannellini beans for a unique twist on a comfort-food favorite.
You know when you really want a cookie after a workout, but you feel like you should have some protein? Introducing the chocolate chip cookie made with protein-packed chickpeas. You’re welcome.
I hate to break it to you, but anything with “fry” in the title is generally not a healthy option... even if it is beans. But this recipe goes against the grain. Rather than the lard-filled traditional refried beans, this recipe is just beans and veggies, cooked down in a Crock-Pot. So you can have these and that extra scoop of guac.
It’s always nice when a recipe takes an ingredient you're used to seeing one way (lentil soup, anyone?) and creates something unconventional, like red lentil granola bars. This vegan granola bar is perfect for breakfast or a pre- or post-workout snack.
Not only is this dish absolutely beautiful, but it features a fancy word that you can whip out to impress guests... gremolata. There’s no need to share that a gremolata is just a simple combination of parsley, lemon zest, garlic, and olive oil.
Picture this: a bottle of red wine and a bowl of these delicious gigantes (giant baked beans) in a spicy tomato sauce with a freshly baked baguette. The only thing missing are Greek beaches.
Tired of traditional tacos? Try subbing in lentils for taco meat. Then take it one step further by using a wonton wrapper as the taco shell.
This bowl of cheesy goodness is for those nights when you just want a warm hug in a bowl, but you also want to be able to button your pants the next day. A healthier take on mac and cheese, this recipe uses protein-filled yellow split peas and butternut squash with sharp cheddar.