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Quinoa and chickpeas pack this vegetarian grain bowl with plenty of plant-based protein. Puree until fairly smooth. Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl. Photographer: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco Sprinkle with feta and parsley. Assemble just before serving. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Photographer: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco...

Make these wraps ahead of time for a grab-and-go lunch or dinner. A few wedges of warm pita finish off the meal perfectly. Add chickpeas, peppers and shallots. Divide the mixture among lettuce leaves (about 1/3 cup each). Top with almonds and parsley. Wrap the lettuce leaves around the filling and serve. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient....

Here, coconut milk adds creaminess while keeping the dish vegan. Serve over basmati rice or with a side of naan. Add onion and cook, stirring frequently, until soft and starting to brown, 3 to 4 minutes. Photo: Dera Burreson Add tomato paste and cook, stirring, for 30 seconds. Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Puree the sauce with an immersion blender or in a regular blender until smooth....

Serve with naan to sop up the sauce for a healthy vegetarian dinner with plenty of protein. Using 1 tablespoon to make each, shape into 16 dumplings. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Stir in the remaining 3 1/2 cups greens and 1/8 teaspoon salt. Bring to a simmer. Look for it with the other specialty flours at well-stocked supermarkets or natural-foods stores....

These vegetarian chickpea fritters have a crispy exterior with a light and fluffy center flavored with fresh chopped herbs. The feta-yogurt dip adds a cooling, creamy brightness. The air-fryer alternative cuts back on oil while still delivering a crispy fritter. Photo: Photography / Caitlin Bensel, Food Styling / Ruth Blackburn Refrigerate until ready to serve. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook, turning once, until golden brown on both sides, about 1 to 2 minutes per side....

Meanwhile, combine parsley and garlic in a food processor and pulse until uniformly chopped, about 10 times. Microwave roasted root vegetables in a microwave-safe bowl until heated through, about 1 minute. (Alternatively, heat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Photo:Ali Redmond Add vegetables and cook, stirring often, until heated through, 2 to 4 minutes.) Toss the hot pasta with the pesto, the vegetables and lemon zest....

This vegan chickpea salad sandwich is lemony, bright and surprisingly delicious. Celery brings a nice crunch. Using a fork or potato masher, crush the chickpeas until most are mashed but some are still whole. Photo:Photographer: Caitlin Bensel, Food Stylist: Ruth Blackburn Stir in celery, dill, salt and pepper. Spread 1 tablespoon mayonnaise on 1 side of each of 4 slices of bread. Top evenly with lettuce, onion, tomato and chickpea mixture....

Take 5 minutes to toss together a fiber-rich chickpea and tomato salad for a satisfying snack. Drizzle with vinaigrette and toss to coat. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Photo: Ted Cavanaugh (-) Information is not currently available for this nutrient.

This Chickpeas alla Vodka is the ultra-quick, fiber-packed dinner youve been waiting for! Crispy, toasted whole-wheat bread is perfect for dipping. you could customize this dish easily by using chard or spinach in place of kale. Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser Chickpeasare a bang out of legume and, like all legumes, are loaded with nutrition. Theyre a good source of plant-based protein and provide fiber, folate, iron and a little potassium....

Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Scatter half the tortilla pieces in the pan....

Start these quesadillas in the oven and finish them off in a skillet for melty cheese and crispy tortillas. Line a baking sheet with foil. Whisk 1 tablespoon oil and seasoning in a medium bowl. Add cauliflower and poblanos; toss to coat. Spread evenly on the prepared pan. Broil on the upper rack until just tender, about 8 minutes. Reduce oven temperature to 200 degrees . Top half of each tortilla with 1 tablespoon each beans and cheese and 1/4 cup of the vegetable mixture....

These spicy nuts were inspired by ones sold by street vendors across Mexico. If you’ve got the option to only find salted peanuts, omit the added salt. Add the maximum amount of cayenne pepper if you want an extra hit of spice. Add peanuts; toss to coat. Divide between 2 large rimmed baking sheets; spread in an even layer. Bake, stirring every 15 minutes, until dry, about 45 minutes. Store in an airtight container....

This flavorful chickpea salad gets heat from sambal oelek, a ground chile paste. Carrots provide crunchy texture to contrast the chickpeas in this easy no-cook recipe. Add chickpeas, carrots, scallions, nori and sesame seeds; toss to coat. Photo: Photographer: Rachel Marek, Food stylist: Lauren McAnelly Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.