Author: Merritt Watts
Author: Joan Nathan
Author: Heidi Dalzell
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: Joanne Lopez-Cepero
Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.
Author: Mindy Hermann, RDN
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: Alice Waters
Author: Molly Stevens
Author: Maria Speck
Author: Jeffrey Brana
Author: Lorna Sass
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Author: Nava Atlas
Author: Paul Grimes
We love chef Michael Solomonov's hummus all by itself, but it's also an incredible foundation for any seasonal toppings, from harissa-spiced shaved carrots to spiced black-eyed peas to fresh spring...
Author: Michael Solomonov
Who doesn't love a plate-sized pancake for dinner? In this Asian-inspired riff, the protein-rich savory pancake is made with a chickpea flour and coconut milk batter and studded with bacon, scallions,...
Author: Anna Stockwell
Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Author: Chris Morocco
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: Sara Foster
Author: Melissa Clark
If making this hummus for a finicky crowd, serve all the toppings in separate bowls and let people help themselves.
Author: Deb Perelman
Author: Sarah Britton
Author: Joe Yonan
Author: Bon Appétit Test Kitchen
This easy weeknight dinner recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.
Author: Claire Saffitz
Author: Catherine McCord
Author: Sara Jenkins
Author: Andrea Albin
Chickpeas are cheaper and heartier in texture when made from dried, rather than canned beans. And the Instant Pot makes quick work of them.
Author: Daniel Shumski
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 much that we make it even when there's no picnic...
Author: Paul Grimes