This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.
Author: Louisa Shafia
Author: Bon Appétit Test Kitchen
Author: Dede Spaith
Author: Lori D. Shaller
Author: Amaryll Schwertner
Everything's better in bowl form, and this salmon dish flavored with a garlicky za'atar dressing is no exception.
Author: David Tamarkin
This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Author: Joan Nathan
Author: Hugh Fearnley-Whittingstall
Author: Pat Neely
This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate seeds lend flair.
Author: Katherine Sacks
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you can go with whatever canned bean you like.
Author: Andy Baraghani
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.
Author: Madhur Jaffrey
Author: Jean Thiel Kelley
Author: Cara Brunetti Hillyard
Author: Sheila Lukins
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
Author: Hilary Shevlin Karmilowicz
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, and very pretty to serve.
Author: Tracy Pollan
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Author: Dawn Perry
Author: Joyce Goldstein
Author: Georgia Downward
Author: Wendy Giman
Author: Jack Bishop
Author: Marisol Benadayan-Bennaroch
Author: David Kamen
Author: Melissa Clark
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 busy days.
Author: Amelia Freer
Author: Molly Stevens
Author: Michael Hudman
This easy, Indian-inspired vegetarian dinner stars baked sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach. Roast the sweet potatoes ahead of time to get dinner on the table even...
Author: Katherine Sacks
Author: Melissa Roberts
Author: Lidia Bastianich
These light, cardamom-scented dumplings look like matzo balls, but instead of matzo meal, they're made from ground chicken or turkey and chickpea flour.
Author: Louisa Shafia
A fragrant tomato-cream bath gives humble chickpeas a taste of the good life.
Author: Andy Baraghani
Author: Joan Lang
Author: Michael Skibitcky
Author: Susan Friedland
Author: Joan Nathan