Author: Pat Neely
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...
Author: Hetty McKinnon
Author: Bon Appétit Test Kitchen
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
Author: Georgia Downward
Author: Molly Stevens
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about...
Author: Chris Morocco
Author: Michael Psilakis
Author: Sheila Lukins
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
Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.
Of course, you can always take a simple store-bought rotisserie chicken to a picnic, but this Indian spin is way more fun. We love the chickpea layer so...
Author: Paul Grimes
Everything's better in bowl form, and this salmon dish flavored with a garlicky za'atar dressing is no exception.
Author: David Tamarkin
Author: Michael Hudman
Author: Joyce Goldstein
Author: Marisol Benadayan-Bennaroch
Author: Curtis Stone
Author: Susan Friedland
Author: Amaryll Schwertner
Author: Heidi Dalzell
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Author: Dawn Perry
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Take crispy chickpeas to the extreme with this recipe of battered, fried garbanzos spiked with Thai basil, Sichuan peppercorns, and a host of fragrant...
Author: Mandy Lee
A fragrant tomato-cream bath gives humble chickpeas a taste of the good life.
Author: Andy Baraghani
Make this super luscious hummus and you'll never go back to store-bought.
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
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
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
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
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