This recipe uses split peas and lentils instead of chickpeas to make these tasty falafel patties.
Dietary Need: Vegetarian/Vegan
Cheesy Broccoli Chickpea & Rice Casserole
This dish is full of important nutrients including fiber from the brown rice, vitamin C from the broccoli, and plant-based protein from the chickpeas.
Calabacitas
Calabacitas (kahl-ah-ba-SEE-tas) translates to “little squash” in English. It is often served as a side dish, but can easily be a meal in itself.
Lentil Lasagna
Lentils take the place of meat in this vegetarian lasagna. A good source of fiber and iron, lentils are a plant-based protein with endless possibilities.
Mexican-Inspired Split Pea Soup
Cumin, oregano, and canned green chiles boost the flavor of split peas in this hearty soup. If you like heat, use jalapeno instead of bell pepper!
Acorn Squash and Crispy Chickpeas
Crunchy and chewy roasted chickpeas add texture and protein to roasted squash.
Yellow Split Pea Cheesy Pasta
This gooey, cheesy version of mac and cheese gets a boost of fiber and protein from yellow split peas.
Vegan Lentil Walnut Loaf
This recipe is great way to incorporate plant-based protein into your diet. Serve with a vegetable of choice to complete this meal.
Garlicky Beans and Toast
A savory toast that can be eaten for breakfast, lunch, or dinner. Leafy greens add vitamins A and C, calcium, and potassium, making this simple dish extra nutritious.
Split Pea Pozole
Split peas are a good source of fiber and protein. Cooking them before adding to this recipe keeps them from becoming mushy.