Bean and Legume

We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.

If you have a batch of our Chile Crisp at the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

The vegan patties in this burger recipe go straight from the mixing bowl to the grill without falling apart—all in about 20 minutes.

Pantry pasta at its best.

Garlicky toast smoothed with harissa yogurt and topped with chickpeas = the perfect vegetarian tartine.

This vegetarian dinner features a spicy soy-honey glaze that caramelizes on the chickpea-mushroom balls as they cook.

This recipe takes all the right shortcuts and none of the wrong ones.

Exactly what you want when dinner NEEDS to be salad, and salad NEEDS to be dinner.

Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast.

Split pea soup is a lot like your favorite pair of slippers—it might not look like much, but boy does it make you feel all warm and fuzzy inside.

Chickpeas in a spicy tomato-cream bath are what you need on a weeknight.

The most flavorful, hearty, and warming meal you've ever made with (almost) exclusively pantry staples.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

The squid only takes 3 minutes to sear for this simple salad.

The easiest—and most delicious—homemade falafel recipe that ever was.

Crumble some chorizo, set your bean timer, queue up a movie, and win Sunday: Netflix and chili.

Harissa, a spicy North African paste of chiles, garlic, and spices, is available in many large grocery stores and Middle Eastern markets—some brands come in tubes, others are sold in jars. If you can’t find it, though, substitute by mixing together your favorite hot sauce, tomato paste, a pinch or two of ground cumin, and a drizzle of olive oil. Keep playing with the ratios until you have a medium-spicy paste.

The tonnato sauce here is a mayo miracle you'll want on everything.