30 Ways to Turn Beans, Chickpeas, and Lentils Into Dinner

For a streamlined, stress-free meal any night of the week, combine pre-cooked lentils, roasted cauliflower, and arugula for one satisfying main course salad.

When you need a quick meal, turn to this recipe that calls for pre-cooked or canned beans (any kind that you please!). They're quickly sautéed with garlic and Swiss chard and served alongside crusty bread.

This meatless fried rice recipe gets plenty of might from a can of black beans, red bell pepper, and shiitake mushrooms. We also add hot sauce for a little heat.

Cozy up with a bowl of this low-and slow-cooked soup that's packed with great northern beans, plus butternut squash, spinach, and leeks.

Cumin and coriander bring warmth to this hearty soup recipe that calls for French lentils, crushed tomatoes, and broccoli rabe. It serves four and is perfect for a weeknight dinner.

Whether you serve this salad as the main course or as a side, this healthy recipe delivers fresh, crisp flavor from cucumbers, scallions, and lime juice alongside tangy feta cheese and meaty black beans.

Your favorite powerhouse kitchen appliance will help you whip up quick-cooking beans; you can then use them as the base for so many of the other recipes here.

For a quick dinner recipe that comes together in just 35 minutes, you can't beat this super healthy bowl topped with three kinds of canned legumes: chickpeas, black beans, and red kidney beans.

Thick slices of ciabatta, brushed with extra-virgin olive oil and sage, are toasted to become the perfect dipping vessel for this bean stew. It comes together in one hour and can be vegan if you leave the cheese off for serving.

A flavorful combination of cauliflower florets and chickpeas are sprinkled with cumin and roasted until golden and crisp, then tucked into soft pitas for serving. They're topped with a dressing made from strained yogurt, lime juice, cilantro, and jalapeño peppers.

This is no ordinary lentil soup. Our recipe is loaded with meatiness from shiitake mushrooms and brown lentils, and it's completely vegan. We like to serve it with our version of crunchy kale chips and even more of the shiitake mushrooms on top.

Stews often require hours of simmering on the stovetop, but this vegan one comes together in just 55 minutes. That's because it features a magical combination of flavors from black beans, sweet potatoes, quinoa, poblano peppers, and minced chipotle in adobo.

Nutritious and flavorful, what's not to love about this vegetarian preparation of a white rice bowl topped with brown lentils, golden beets, and yogurt?

For a make-ahead, freezer-friendly meal that uses legumes, turn to this recipe. Thai red curry paste (such as Maesri) brings a touch of heat to the filling that is balanced out by coconut milk, resulting in handpies that are appealing to all.

A colorful trio of white beans, pink beans, and green beans—plus piquillo peppers—share the spotlight in this side dish salad recipe that's perfect for dinner tonight.

Curly kale, pre-cooked farro, and white beans bring plenty of texture to this tomato-based soup recipe that serves six.

French green lentils form a base for this main course dinner salad. You'll also enjoy Swiss chard, fresh goat cheese, roasted almonds, creamy eggs, and plenty of parsley in every bite.

Take your veggie burger to the next level with this sandwich that gets its color from roasted red peppers and texture from a combination of toasted almonds and cooked pinto beans.

Creamy cannellini beans and fresh cherry-tomatoes make an easy sauce for a summer-ready dinner.

Silky polenta and smoky piquillo peppers are the perfect partners for white beans in this easy pantry supper.

White beans, spelt, Parmigiano-Reggiano cheese, and fresh sage are the filling for collard greens in this recipe. Homemade tomato sauce ties all the flavors together.

Start this dish in advance by cooking dried flageolet beans in chicken broth up to a week in advance. Toss with roasted purple cauliflower, thinly sliced raw turnips, and pistachios for a colorful dish that's as balanced as it is beautiful.

Sauté zucchini and black beans with ground cumin and coriander, then wrap them in charred corn tortillas for a scrumptious quick meal.

Spice up beans and rice with smoky cumin, fiery jalapeño, and poblano chiles. Temper the heat with cooling avocado and creamy queso fresco, then finish with plenty of fresh cilantro.

All you need is 30 minutes and one pan to get this weeknight wonder on the table. Just boil together orecchiette, chickpeas, olives, tomato paste, garlic, rosemary, olive oil, and red-pepper flakes. Finish with nutty Parmigiano-Reggiano and peppery arugula.

For a fresh-tasting entrée, chickpeas marinate in lemon zest and juice, olive oil, and fresh parsley. Toasted almonds, quinoa, scallions, cherry tomatoes, and dandelion greens complete the dish.

The earthy flavor of the grain freekeh pairs well with the caramelized shallots, chickpeas, fresh cilantro, and pomegranate in this recipe. Serve with a dollop of strained yogurt.

We love the combination of kale and lentils with cheddar cheese, roasted almonds, and sprouts in this protein bowl. Tossing everything in a creamy avocado dressing takes it to the next level.

Lentil burgers make tasty lettuce wraps, especially when served alongside cayenne-spiked yogurt, caper berries, red onions, and fresh parsley.