Sheet-pan beans with feta, citrus, and olives
This season-bridging, hands-off recipe is our new obsession. It’s briny and fresh, featuring the last of winter citrus alongside our creamy Mayocoba beans.
Hoagie-inspired pasta salad with chickpeas
This pasta salad was inspired by our favorite Italian hoagie fix-ins – pepperoncini, salami, cheese, tomato, and fresh herbs. Chickpeas add an extra oomph of texture and nutrition.
Farro and chickpeas with dill-yogurt dressing
This make-ahead salad is hearty without being heavy, perfect for picnics and hot and active summer days.
Ali Slagle's lamb meatball soup (with chickpeas)
Tangy and sinus-clearing like sopa de lima, consomé de barbacoa, and Tex-Mex tortilla soup.
Best hummus
High-quality chickpeas and tahini, which blend together to make the creamiest version of this classic dip, make all the difference. You can play with the toppings depending on what’s in your pantry.
Rustic Bakery's Meyer lemon chickpea spread
Our friends at Rustic Bakery adapted the recipe for home cooks. Bright and citrusy from 2 whole Meyer lemons and lots of cilantro, this recipe makes the most of California’s winter citrus season.
Abra Berens' cranberry bean salad w/ roasted carrots + mojo de ajo
I came to know cranberry beans in the kitchen at Petersham Nurseries under the tutelage of Skye Gyngell. She called them by their Italian name, borlotti beans.
Abra Berens' tomato + parsnip stew w/ wilted kale
I like to finish these stews in the oven to slowly evaporate the liquid while creating a bit of a crust on top. It takes a little longer but requires less attention than the stovetop...
Fall chickpea salad with charred chicories
Lemony marinated chickpeas, salty crumbled feta, and a silky spicy dressing round out the charred chicories. Best of all, it’s satisfying enough as a standalone dish.
Persian-style herby beans with yogurt and caramelized onions
This recipe is adapted from the herbaceous bean and noodle soup known as ash reshteh. Our version is heavy on the beans, and features the traditional yogurt and caramelized onion topping.
Favorite shakshuka with chickpeas and harissa
Shakshuka is at the top of our list of eggs-for-dinner recipes, though in Israel it’s brunch fare above all. It’s a one-pan dish of eggs baked in a spice-laden tomato sauce, and served with a pile of warm pita bread.
Pasta e fagioli
With as many variations as there are bean varieties, this Italian favorite is the perfect way to show off brothy beans in all their glory. Literally "pasta and beans," the only other ingredients you need are...
Espinacas con garbanzos
Typically served as a tapa in Spain, this lovely stew of chickpeas (aka garbanzos), spinach, garlic, smoked paprika, and homemade croutons will surely make you nostalgic about that last time you traveled...
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