Plus,protein can supportmuscle growth and repair, bone health, healthy blood pressure and more.
Be sure to dry the chickpeas well or they wont crisp up in the oven.
Wet chickpeas will also create steam that may prevent the cauliflower from getting nicely browned.
Photo:Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines
Bibb lettuce works well with these pitas, but a handful of arugula leaves would be just as nice.
Salmon, sardines or mackerel would work just as well in this quick recipe.
This recipe is easily doubled to make a big batch to meal-prep for the week.
Jessica Ball, M.S., RD
Feel free to substitute the peas with other veggies such as broccoli or asparagus.
After baking, it creates a savory-sweet tomatoolive oil sauce ideal for slathering on pita bread.
Feta cheese in brine melts more readily compared to dry, crumbled feta, so its worth seeking out.
Photography: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
For a different take, replace the chickpeas with creamy white beans.
Enjoy a slice for dinner with a salad on the side or as part of a simple spring brunch.
Our dressing calls for anchovy paste, which adds that signature savory flavor Caesar salad is known for.
Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
Any leftover anchovy paste can be used to enhance vinaigrettes, dips or sauces.
If you like a little heat, use pepper Jack cheese in the filling.
And you’re free to make it in the same bowl you serve it in, minimizing cleanup!
Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall
Pulling out the insides of the bread makes a nice pocket for the filling.
Use those bread pieces to make breadcrumbs or croutons.
Leftover chicken can easily stand in for the chicken strips.
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
Traditional cabbage coleslaw works well, as does broccoli slaw for a slightly different look and flavor.
Look for pineapple thats already been peeled and cored for speedier prep.
And the best partits mixed, assembled and baked in a pie plate for easy cleanup.
Photography / Caitlin Bensel, Styling / Emily Nabors Hall / ulia Bayless
Prep the ingredients ahead of time for an easy vegan lunch idea to pack for work.
An easy avocado mash adds creaminess to cool off the spicy kick.
Microwaveable lentils need just a short time in the pan to finish cooking.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
We like how the soft, runny yolk coats the dish.
Smashing some of the chickpeas into the tuna enhances the texture and helps hold the filling together.
Enjoy it with crackers, in a wrap or serve it on top of greens.
Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Cabbage, Tofu & Edamame Salad
Craving crunch?
Bite into this salad loaded with crisp red cabbage, edamame, bamboo shoots, and chow mein noodles.
This salad is slightly sweetened with baked tofu, mandarin oranges and sesame vinaigrette.
Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabe Greco
Greg DuPree
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
