Tabbouleh fans, have you tried making it with quinoa? This recipe is a fun variation on classic tabbouleh made with quinoa instead of bulgur wheat. It turns our favorite Lebanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall, the flavor profile is quite similar.

Since I already changed one primary ingredient, I took the liberty of adding some chickpeas and feta cheese, more ingredients that you would not expect to find in tabbouleh. They’re entirely optional and absolutely delicious. They make the salad more hearty; if you use both, it could qualify as a light meal on its own.

This herbaceous salad is so refreshing on a warm day. It features fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The proportions remain true to the traditional recipe, so it contains more parsley than quinoa, and the lemon packs a punch. I think you’ll love it.

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Craving a hearty, rich, yet redeeming soup? This creamy tomato soup laden with chickpeas is the answer. I cannot get enough of it!

There’s nothing better than hot tomato soup on a chilly day, and this one is substantial enough to feel like a meal. If you’re a fan of my classic tomato soup, you’re going to love this chickpea variation.

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Want to roast chickpeas that are actually crispy? You’re in the right place. I’ve cracked the code, and I’m here to share it with you. These roasted chickpeas are a delightful snack rich in protein and fiber. They’re also great sprinkled over hummus and salads.

To be honest, I never loved roasted chickpeas until I learned how to make them this way. They were always just ok—warm and lightly crisp on the outside but unchanged on the inside. They didn’t feel worth the effort when chickpeas warmed on the stove are nice already.

These roasted chickpeas are legitimately so gloriously crisp that they are popcorn-level irresistible. In fact, they’re so crisp throughout that you should serve them with a drink to help wash them down.

The trick is in the method. I found some helpful clues in a New York Times recipe by Colu Henry and tweaked the method from there. It took ten tries to ensure we had landed on the very best technique, and I found several fun flavor variations along the way. Here we go!

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Can we talk about how beautiful those rainbow carrots are?! You are looking good today, carrots. This stunning roasted carrot dish features warm whole grains, protein-rich chickpeas, spiced pepitas and a light herbed crème fraîche sauce.

Don’t be intimidated by its gourmet looks—this recipe is simple to make once you get going. It has several different components, but none are complicated, and they come together beautifully.

This recipe is an absolutely lovely vegetarian option for your holiday table. Call it a main dish for the vegetarians and a side dish for everyone else. It’s also a well-balanced weeknight or special occasion dinner.

If this recipe looks familiar, it’s because it’s one of my all-time favorites. It even made it into my cookbook with a tahini sauce variation. Today, I’m sharing it again with updated photos and a video so you can watch how it all comes together.

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These chimichurri chickpeas are bold, hearty and zippy. This simple dish features tender chickpeas, crumbled feta cheese, and homemade chimichurri sauce. It’s ready in about fifteen minutes.

Chimichurri verde hails from Argentina and is typically served on steak, though I love it in many other preparations. It’s a bright herbed sauce made with fresh parsley, garlic, red onion, red pepper flakes, red wine vinegar, and olive oil.

While traditionally made with a mortar and pestle, my preparation method uses the food processor as much as possible, so it comes together very quickly.

You could call this recipe is a collision of leftovers or, better yet, a happy coincidence. This summer, we invited friends over to grill and I made my chimichurri sauce to go with our meal. I was thrilled when one of our friends took his first bite and demanded the recipe.

We had a bit of sauce leftover, so I stashed it in the refrigerator near some extra chickpeas. The combination proved fantastic once I added some creamy, tangy feta cheese.

While the sauce is Argentinean, this dish’s flavor profile is more recognizably Mediterranean. I love this lively side dish, and I hope you do, too.

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This wholesome tomato pasta recipe makes a wonderful weeknight dinner! This feel-good recipe is warm, comforting, and lightly creamy, but not heavy.

It’s bursting with Mediterranean flavors—roasted cherry tomatoes, hearty chickpeas, creamy goat cheese, pops of briny olives, and garlic. Each one benefits from the heat of the oven, and the end result is just fantastic.

I love how this recipe comes together and I think you will, too. Basically, we’ll cook the pasta on the stovetop and roast the remaining ingredients in one baking dish. Stir it all together, add fresh basil, and you’re ready to eat. You’ll have plenty of time in between steps to tidy the kitchen or chat.

This recipe is a variation on last summer’s Baked Feta Dip with Cherry Tomatoes, which was inspired by the viral TikTok roasted cherry tomato and feta pasta and Deb’s version of it.

It’s always fun to see how recipes morph over time, and this one is a real winner. Please give it a try and let me know what you think!

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This Mediterranean bean salad is one of my all-time favorite salads and sides. Bold claim, I know, but I can back it up. I’ve been loving this recipe for ten years running now!

This salad is crisp and satisfying, fresh and full of bright Mediterranean flavors. The recipe features hearty kidney beans and chickpeas, which balance crisp cucumber, celery and red onion. The remaining simple ingredients—lemon and olive oil, garlic and lots of fresh leafy herbs—yield truly irresistible results.

This Mediterranean-style salad is perfect for spring picnics, summer potlucks and cozy fall get-togethers. It’s a crowd-pleasing salad or side dish that suits most special diets, too. The recipe is vegetarian, vegan and gluten free.

With how quickly this salad comes together, it’s an easy addition to your weekend menu! It’s a simple chop, whisk and stir situation that’s ready in about 20 minutes. I hope this dish becomes one of your standby recipes, too.

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Have you met my all-time favorite chickpea salad recipe? Sure, I have many beloved chickpea salads on the blog already, but this is my tried-and-true favorite from my cookbook, Love Real Food. In the book, I called it the “Outrageous Herbaceous Chickpea Salad,” which is exactly right!

“Here’s a simple chickpea salad that I could eat every single day. It’s bursting with fresh Mediterranean flavors, thanks to chopped bell pepper, parsley, red onion, and celery. Lemon and garlic take it from tasty to transcendent. This salad packs well, so it’s perfect for potlucks and picnics. It’s also a great lunch option, so long as your serving is large enough…”

I love this recipe as much today as I did when I created the recipe several years ago. In fact, I stand behind all of the cookbook recipes, and it makes me so happy to hear that you’re cooking from the book!

I’m truly a healthier eater when I have this salad in the fridge. It’s the perfect hearty side salad or mid-afternoon snack. Pile it onto a bed of greens, or cooked whole grains like farro or quinoa, or even onto your scrambled eggs or cheese nachos. You can’t go wrong with this one.

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Chana masala is one of my favorite menu items at Indian restaurants. It’s a hearty, saucy chickpea and tomato dish with warming spices. I bet you have the ingredients to make this easy homemade version in your pantry already!

I shared this recipe back in 2014, and wanted to revisit it as we’re all spending more time at home. I thoroughly enjoyed the fragrant 20 minutes I spent over the stove for this recipe.

To make this chana masala, you’ll need onion, ginger, garlic, and several good-for-you spices, including coriander, cumin, and turmeric. Garam masala is the traditional spice blend for chana masala, but if you don’t have that on hand, you’ll find alternatives below.

I’d like to start cooking Indian recipes more often. Which one would you like to see next? For more pantry-friendly recipes, check my healthy pantry recipes roundup.

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Meet my favorite couscous salad, featuring Israeli couscous and colorful summertime produce. This Mediterranean-style salad is light, refreshing, and overflowing with colorful rounds of thinly sliced raw zucchini and yellow squash. That’s right, raw squash! It’s so good.

This salad is a simple, light summer dish full of vegetables, whole grains, chickpeas and feta. I came up with this recipe six years ago for Free People’s blog, and it’s become one of my mom’s go-to potluck dishes. So, I thought I’d update it to meet my current standards.

This salad is just the kind of meal I’m craving during this hot summer weather, and it would be perfect for your Fourth of July parties. If you’re looking for more Independence Day recipes, I’ve got you covered. I’ve listed a few of my other favorite salads below, too!

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