Falafel Sandwich with Tomato-Cucumber Salad

Falafel are usually deep-fried, but pan-searing these chickpea fritters is healthier (and not as messy). Serve them in pita bread, topped with thick yogurt or tahini sauce, if you like.

• 
  
  1 15-oz. can chickpeas, rinsed and drained
  
  


• 
  
  7 Tbs. extra-virgin olive oil
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 medium yellow onion, diced
  
  


• 
  
  1/2 cup plain fine dry breadcrumbs; more as needed
  
  


• 
  
  1-1/2 cups cherry tomatoes, quartered
  
  


• 
  
  1 medium pickling cucumber or 1/3 English cucumber, halved and sliced 1/4 inch thick
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  4 pitas, warmed
  
  

Heat the oven to 425°F.

In a food processor, pulse the chickpeas, 2 Tbs. of the oil, the cumin, coriander, 1 tsp. salt, and 1/2 tsp. black pepper into a chunky paste. Add the onion and breadcrumbs and pulse until the mixture tightens up. You should be able to easily form it into a patty—add more breadcrumbs as needed. Gently form the chickpea mixture into twelve 1/2-inch-thick patties.

Heat 2 Tbs. of the oil in a 10-inch nonstick skillet over medium heat until shimmering hot. Add 6 of the patties and cook until nicely browned, about 2 minutes. Flip and cook the other sides until browned, 1 to 2 minutes more. Transfer the patties to a baking sheet. Repeat with 2 Tbs. more oil and the remaining six patties. Bake the patties until heated through, about 5 minutes.

Meanwhile, toss the tomatoes and cucumber with the lemon juice, the remaining 1 Tbs. oil, and salt to taste.

Split the pitas and stuff them with the falafel and tomato-cucumber salad.

Grilled Chickpea Burgers with Creamy Lemon Tahini Sauce

Forget beef burgers. Chickpeas, tahini, garlic, and lemon come together here in creamy, hearty bean burgers that taste like a cross between hummus and falafel.

• 
  
  1/4 cup extra-virgin olive oil; more for brushing
  
  


• 
  
  4 medium cloves garlic, sliced
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  4 or 5 six-inch pitas
  
  


• 
  
  2 15.5-oz. cans chickpeas, drained and rinsed
  
  


• 
  
  5 Tbs. tahini
  
  


• 
  
  1/4 cup fresh lemon juice (from 1 medium lemon)
  
  


• 
  
  1 large egg
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1/4 English cucumber, thinly sliced)
  
  


• 
  
  1 medium tomato, thinly sliced
  
  


• 
  
  Harissa (or other hot sauce; optional)
  
  

Prepare a high gas or charcoal grill fire.


Heat the oil, garlic, and cumin in a small saucepan over medium-low heat until the garlic is soft but not brown, about 3 minutes. Set aside off the heat.


Tear one of the pitas in half and toast in a toaster until golden-brown and crisp. In a food processor, grind the pita into fine crumbs; transfer the crumbs to a small bowl and measure them—you’ll need 1/2 cup. If necessary, toast and grind a second pita.


In the food processor, purée 1 can of the chickpeas with the oil mixture, 2 Tbs. of the tahini, 1 Tbs. of the lemon juice, the egg, and 3/4 tsp. salt until smooth. Add the remaining chickpeas and the pita crumbs, parsley, and cilantro; pulse until the chickpeas are coarsely chopped and the mixture is well blended.


Put the remaining 3 Tbs. tahini in a small bowl and gradually whisk in 2 Tbs. water and the remaining 3 Tbs. lemon juice (the tahini will thicken at first and then smooth out).

Shape the chickpea mixture into 6 patties, each about 3/4 inch thick. Brush both sides of each with oil. Grill, covered, until heated through and nicely marked on both sides, 2 to 3 minutes per side.


Cut the remaining 3 pitas in half and heat briefly on the grill. Layer the burgers in the pitas with the sliced cucumber and tomatoes, drizzle with the tahini sauce and harissa (if using), and serve.

Curried Chickpea and Summer Vegetable Stew

Transform fresh tomato sauce into an Indian-style vegetable stew that takes advantage of the season’s bounty. Serve over basmati rice. You can also top it with grilled chicken thighs.

• 
  
  2 Tbs. peanut or vegetable oil
  
  


• 
  
  2 cups diced yellow onion
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 medium eggplant, cut into 1/2-inch cubes (4 cups)
  
  


• 
  
  1 medium yellow summer squash, cut into 1/2-inch cubes (1-3/4 cups)
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch cubes (1-1/4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 tsp. garam masala
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground turmeric
  
  


• 
  
  1 small red hot chile, minced
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 15-oz. can chickpeas, with liquid
  
  


• 
  
  1-1/2 cups Fresh Tomato Sauce
  
  


• 
  
  1 cup light coconut milk
  
  


• 
  
  1/4 cup plus 2 Tbs. chopped fresh cilantro
  
  


• 
  
  1/4 cup unsweetened shredded coconut, lightly toasted (optional)
  
  

Heat the oil in a large, deep skillet over medium heat until shimmering. Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to medium low, if necessary, to prevent the onion from burning). Stir in the ginger and garlic and cook for 2 minutes. Add the eggplant, yellow squash, zucchini, and 1/2 tsp. salt; stir to coat thoroughly. Cook over medium heat , stirring occasionally, until the vegetables are barely tender, 7 to 10 minutes.

Stir in the garam masala, coriander, cumin, turmeric, chile, 1 tsp. salt, and a few grinds of pepper. Cook until the spices are fragrant, 1 to 2 minutes. Pour in the chickpeas and their liquid, the tomato sauce, coconut milk, and 2 Tbs. of the cilantro.

Raise the heat to medium high and bring the stew to a boil. Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape, and the sauce has thickened, 15 to 20 minutes.

To serve, ladle the stew into shallow rimmed bowls and sprinkle with the remaining 1/4 cup cilantro and the toasted coconut (if using).

Chickpea and Spinach Salad

In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness, and spinach provides a tender bed. An orange-infused yogurt topping creates a cool, creamy contrast. Great as a side salad with grilled meat, it can also work as a vegetarian entrée.

• 
  
  One 15.5-oz. cans chickpeas, preferably low-sodium, drained and rinsed
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup diced red onion
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  1/4 tsp. finely grated lemon zest
  
  


• 
  
  3/4 tsp. ground cumin
  
  


• 
  
  Pinch of cayenne pepper
  
  


• 
  
  Salt and freshly ground black pepper to taste
  
  


• 
  
  3 Tbs. plain nonfat yogurt
  
  


• 
  
  1 Tbs. orange juice
  
  


• 
  
  1/4 tsp. finely grated orange zest
  
  


• 
  
  1/4 tsp. honey
  
  


• 
  
  2 oz. baby spinach leaves (about 2 cups lightly packed)
  
  


• 
  
  1 Tbs. coarsely chopped fresh mint
  
  

In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice and zest, and honey.

Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.

Roasted Chicken, Chickpea, and Cauliflower Salad

This party-worthy main-course salad is a wonderful combination of roasted chicken thighs and cauliflower, chickpeas, pickled red onions, olives, and peppery arugula. It’s simultaneously refreshing and filling.

• 
  
  8 boneless, skinless chicken thighs (about 1-1/2 lb.)
  
  


• 
  
  1 medium head cauliflower, cut into 2-inch florets
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 small red onion, halved lengthwise and thinly sliced crosswise
  
  


• 
  
  3 Tbs. Champagne vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  2 cups Chickpeas with Bay Leaves and Herbs
  
  


• 
  
  1/4 cup green olives (preferably picholine), pitted and quartered
  
  


• 
  
  1/4 cup lightly packed fresh flat-leaf parsley leaves
  
  


• 
  
  5 oz. (5 cups) baby arugula
  
  

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.

Spread the chicken and cauliflower in single layers on separate large rimmed baking sheets. Toss each with 1 Tbs. of the oil, 1 tsp. salt, and several grinds of pepper. Roast with the chicken in the top third of the oven, switching positions and rotating the pans halfway through, until the cauliflower is golden and crisp-tender, about 20 minutes, and the chicken reaches 165°F, 20 to 25 minutes. Tent the chicken with foil to keep warm.

Meanwhile, combine the onion with the vinegar and 1/4 tsp. salt in a small bowl. Let sit until the onion has mellowed and turned a vibrant pink, 10 to 12 minutes.

Drain the onion over a small bowl. Whisk the mustard, 1/4 tsp. salt, and a few grinds of pepper into the vinegar. Slowly whisk in the remaining 3 Tbs. oil.

Slice the chicken crosswise 1/2 inch thick. In a large bowl, combine the chicken, cauliflower, onion, chickpeas, olives, and parsley. Toss with the dressing, and then season to taste with salt and pepper. Add the arugula and gently toss again before serving.

Curried Chickpea and Summer Vegetable Stew

Transform fresh tomato sauce into an Indian-style vegetable stew that takes advantage of the season’s bounty. Serve over basmati rice. You can also top it with grilled chicken thighs.

• 
  
  2 Tbs. peanut or vegetable oil
  
  


• 
  
  2 cups diced yellow onion
  
  


• 
  
  2 Tbs. minced fresh ginger
  
  


• 
  
  1 Tbs. minced garlic
  
  


• 
  
  1 medium eggplant, cut into 1/2-inch cubes (4 cups)
  
  


• 
  
  1 medium yellow summer squash, cut into 1/2-inch cubes (1-3/4 cups)
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch cubes (1-1/4 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 tsp. garam masala
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground turmeric
  
  


• 
  
  1 small red hot chile, minced
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 15-oz. can chickpeas, with liquid
  
  


• 
  
  1-1/2 cups Fresh Tomato Sauce
  
  


• 
  
  1 cup light coconut milk
  
  


• 
  
  1/4 cup plus 2 Tbs. chopped fresh cilantro
  
  


• 
  
  1/4 cup unsweetened shredded coconut, lightly toasted (optional)
  
  

Heat the oil in a large, deep skillet over medium heat until shimmering. Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to medium low, if necessary, to prevent the onion from burning). Stir in the ginger and garlic and cook for 2 minutes. Add the eggplant, yellow squash, zucchini, and 1/2 tsp. salt; stir to coat thoroughly. Cook over medium heat , stirring occasionally, until the vegetables are barely tender, 7 to 10 minutes.

Stir in the garam masala, coriander, cumin, turmeric, chile, 1 tsp. salt, and a few grinds of pepper. Cook until the spices are fragrant, 1 to 2 minutes. Pour in the chickpeas and their liquid, the tomato sauce, coconut milk, and 2 Tbs. of the cilantro.

Raise the heat to medium high and bring the stew to a boil. Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape, and the sauce has thickened, 15 to 20 minutes.

To serve, ladle the stew into shallow rimmed bowls and sprinkle with the remaining 1/4 cup cilantro and the toasted coconut (if using).

Indian Vegetable Curry

Curry-scented coconut milk simmers down to a thick and flavorful sauce for carrots, cauliflower, spinach, and chickpeas in this fragrant one-pan dish.

• 
  
  1 cup unsweetened coconut milk
  
  


• 
  
  12 oz. cauliflower florets, cut into bite-size pieces (about 3 cups)
  
  


• 
  
  1 large carrot, sliced 1/4 inch thick on the diagonal
  
  


• 
  
  1 medium yellow onion, halved and thinly sliced lengthwise
  
  


• 
  
  1 Tbs. minced fresh ginger
  
  


• 
  
  2 tsp. minced garlic
  
  


• 
  
  2 tsp. hot curry powder, such as Madras
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 oz. baby spinach (about 3 lightly packed cups)
  
  


• 
  
  1 15-oz. can chickpeas, drained and rinsed
  
  


• 
  
  2 medium plum tomatoes, cut into 1/2-inch dice
  
  


• 
  
  3 Tbs. chopped fresh cilantro
  
  

In a 12-inch skillet set over medium-low heat, stir together the coconut milk, cauliflower, carrot, onion, ginger, garlic, curry powder, and 1 tsp. salt. Raise the heat to high and bring to a boil; reduce to a simmer, cover, and cook, stirring often, until the cauliflower is tender when pierced with a knife, about 10 minutes. (If the pan looks dry, stir in water 1/4 cup at a time.)

Stir in the spinach, chickpeas, and tomatoes and continue to cook until the chickpeas are heated through and the spinach is wilted, about 5 minutes. Stir in the cilantro, season to taste with salt, and serve.

Fried Chickpeas with Garam Masala

Once you start eating these crispy spiced chickpeas, you won’t want to stop. They do pop in the pan as they fry, so use a splatter guard or stand back a bit as they cook.

• 
  
  1 15-oz. can chickpeas
  
  


• 
  
  About 1 cup olive oil
  
  


• 
  
  1 tsp. garam masala
  
  


• 
  
  Kosher salt
  
  

Drain and rinse the chickpeas and pat completely dry with paper towels. Pour the olive oil into a 4-quart saucepan over medium-high heat to a depth of 1/4 inch. Heat the oil until shimmering hot. Add the chickpeas, cover with a splatter screen if you have one, and fry, shaking the pan occasionally, until browned, crisp, and beginning to split open, about 8 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Immediately sprinkle with the garam masala and salt to taste. Serve hot.

Roasted Chicken, Chickpea, and Cauliflower Salad

This party-worthy main-course salad is a wonderful combination of roasted chicken thighs and cauliflower, chickpeas, pickled red onions, olives, and peppery arugula. It’s simultaneously refreshing and filling.

• 
  
  8 boneless, skinless chicken thighs (about 1-1/2 lb.)
  
  


• 
  
  1 medium head cauliflower, cut into 2-inch florets
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 small red onion, halved lengthwise and thinly sliced crosswise
  
  


• 
  
  3 Tbs. Champagne vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  2 cups Chickpeas with Bay Leaves and Herbs
  
  


• 
  
  1/4 cup green olives (preferably picholine), pitted and quartered
  
  


• 
  
  1/4 cup lightly packed fresh flat-leaf parsley leaves
  
  


• 
  
  5 oz. (5 cups) baby arugula
  
  

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.

Spread the chicken and cauliflower in single layers on separate large rimmed baking sheets. Toss each with 1 Tbs. of the oil, 1 tsp. salt, and several grinds of pepper. Roast with the chicken in the top third of the oven, switching positions and rotating the pans halfway through, until the cauliflower is golden and crisp-tender, about 20 minutes, and the chicken reaches 165°F, 20 to 25 minutes. Tent the chicken with foil to keep warm.

Meanwhile, combine the onion with the vinegar and 1/4 tsp. salt in a small bowl. Let sit until the onion has mellowed and turned a vibrant pink, 10 to 12 minutes.

Drain the onion over a small bowl. Whisk the mustard, 1/4 tsp. salt, and a few grinds of pepper into the vinegar. Slowly whisk in the remaining 3 Tbs. oil.

Slice the chicken crosswise 1/2 inch thick. In a large bowl, combine the chicken, cauliflower, onion, chickpeas, olives, and parsley. Toss with the dressing, and then season to taste with salt and pepper. Add the arugula and gently toss again before serving.

Pasta e Fagioli

This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.

• 
  
  8 slices bacon, cut crosswise into 1/4-inch-wide strips
  
  


• 
  
  3 medium red onions, finely chopped
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  1/2 tsp. dried rosemary
  
  


• 
  
  2 quarts lower-salt chicken broth
  
  


• 
  
  Two 15-1/2-oz. cans chickpeas, rinsed and drained
  
  


• 
  
  14-1/2-oz. can petite-cut diced tomatoes
  
  


• 
  
  4 medium carrots, peeled, halved lengthwise, and thinly sliced
  
  


• 
  
  3 medium celery ribs with leaves, thinly sliced crosswise
  
  


• 
  
  1 slender 3-inch cinnamon stick
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup tubettini (or other small pasta)
  
  


• 
  
  1-1/2 tsp. red-wine vinegar; more to taste
  
  


• 
  
  Grated or shaved Parmigiano-Reggiano for garnish
  
  

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.

Meanwhile, cook the tubettini according to the package directions and drain.

Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.

You can store leftovers in the refrigerator for up to 2 days.

Pork Medallions with Chickpeas and Cabbage

In this flavor-packed, one-skillet supper, pork tenderloin medallions are topped with creamy fontina and tangy-salty prosciutto and cooked on a bed of tender cabbage and earthy chickpeas.

• 
  
  2 1-lb. pork tenderloins
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, halved lengthwise and thinly sliced crosswise
  
  


• 
  
  1/2 small head Savoy cabbage, thinly sliced (6 to 7 cups)
  
  


• 
  
  2 cups Chickpeas with Bay Leaves and Herbs, plus 1/2 cup reserved cooking liquid
  
  


• 
  
  6 thin slices prosciutto di Parma (3-1/2 oz.)
  
  


• 
  
  6 oz. coarsely grated Italian fontina (about 2 cups)
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

Trim and slice each tenderloin on the diagonal into 3 thick medallions. Place each medallion on a cut side, and using your hands, gently press on each to flatten slightly. Season on both sides with salt and pepper.

Heat the butter and oil in a 12-inch ovenproof skillet over medium-high heat. Working in batches, cook the pork, flipping once, until golden-brown, 2 to 3 minutes per side. Transfer to a plate and set aside.

Turn the heat down to medium and add the onion and 1/4 tsp. salt. Cook, stirring often, until lightly browned, 5 to 6 minutes. Add the cabbage, 1/4 tsp. salt, and 1/2 cup water. Stir, cover, turn the heat down to medium low, and cook, stirring occasionally, until the cabbage is tender, 15 to 20 minutes. Stir in the chickpeas and the reserved cooking liquid and season to taste with salt and pepper. Arrange the pork over the cabbage and chickpeas and top with the prosciutto and fontina. Transfer the skillet to the oven and cook until the pork reaches 145°F, 12 to 15 minutes. Let rest for 5 minutes before serving.

Chickpea Soup with Crispy Kale

This quick vegetarian soup starts with two pantry staples—canned tomatoes and chickpeas—which are simmered with rosemary and bay leaf for extra flavor. Crispy kale makes an addictively delicious and quick garnish (and a great snack on its own)—just toss the leaves with olive oil and salt and bake in a hot oven. Be sure to dry the kale carefully after rinsing, or it won’t crisp well.

• 
  
  1 small bunch kale (61/2 oz.), ribs removed, leaves torn into 1/2-inch pieces (about 6 cups), rinsed and well dried
  
  


• 
  
  3 Tbs. extra-virgin olive oil; more for serving
  
  


• 
  
  Fine sea salt
  
  


• 
  
  1 small yellow onion, finely diced
  
  


• 
  
  1 medium celery stalk, finely diced
  
  


• 
  
  1 medium carrot, finely diced
  
  


• 
  
  2 15-oz. cans chickpeas, drained and rinsed
  
  


• 
  
  1 14-1/2-oz. can diced tomatoes
  
  


• 
  
  3 rosemary sprigs (about 4 inches)
  
  


• 
  
  1 bay leaf, preferably fresh
  
  


• 
  
  4 cups mild vegetable broth, such as Pacific brand
  
  


• 
  
  Freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

In a large bowl, toss the kale with 1-1/2 Tbs. of the olive oil and a generous pinch of sea salt. Spread the kale on a large rimmed baking sheet and bake until crisp but still green, 10 to 12 minutes. Cool on a rack.

Meanwhile, heat the remaining 1-1/2 Tbs. olive oil in a 4-quart saucepan over medium heat.Add the onion, celery, carrot, and a pinch of salt and cook until tender, about 5 minutes. Add the chickpeas and tomatoes with their juice, stir to combine, and cook for 1 minute. Tie the rosemary and bay leaf in a cheesecloth pouch with string. Add the herb pouch, vegetable broth, and 1 tsp. salt to the pot. Partially cover and simmer gently until flavorful, about 20 minutes, adjusting the heat as needed. Discard the herb pouch.

Purée the soup with a hand blender or in batches in a regular blender. Season to taste with salt and pepper. Divide the soup among 4 bowls, top each with some of the kale, drizzle with a little oil, and serve.

Roasted Chicken, Chickpea, and Cauliflower Salad

This party-worthy main-course salad is a wonderful combination of roasted chicken thighs and cauliflower, chickpeas, pickled red onions, olives, and peppery arugula. It’s simultaneously refreshing and filling.

• 
  
  8 boneless, skinless chicken thighs (about 1-1/2 lb.)
  
  


• 
  
  1 medium head cauliflower, cut into 2-inch florets
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 small red onion, halved lengthwise and thinly sliced crosswise
  
  


• 
  
  3 Tbs. Champagne vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  2 cups Chickpeas with Bay Leaves and Herbs
  
  


• 
  
  1/4 cup green olives (preferably picholine), pitted and quartered
  
  


• 
  
  1/4 cup lightly packed fresh flat-leaf parsley leaves
  
  


• 
  
  5 oz. (5 cups) baby arugula
  
  

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.

Spread the chicken and cauliflower in single layers on separate large rimmed baking sheets. Toss each with 1 Tbs. of the oil, 1 tsp. salt, and several grinds of pepper. Roast with the chicken in the top third of the oven, switching positions and rotating the pans halfway through, until the cauliflower is golden and crisp-tender, about 20 minutes, and the chicken reaches 165°F, 20 to 25 minutes. Tent the chicken with foil to keep warm.

Meanwhile, combine the onion with the vinegar and 1/4 tsp. salt in a small bowl. Let sit until the onion has mellowed and turned a vibrant pink, 10 to 12 minutes.

Drain the onion over a small bowl. Whisk the mustard, 1/4 tsp. salt, and a few grinds of pepper into the vinegar. Slowly whisk in the remaining 3 Tbs. oil.

Slice the chicken crosswise 1/2 inch thick. In a large bowl, combine the chicken, cauliflower, onion, chickpeas, olives, and parsley. Toss with the dressing, and then season to taste with salt and pepper. Add the arugula and gently toss again before serving.

Roasted Chicken, Chickpea, and Cauliflower Salad

This party-worthy main-course salad is a wonderful combination of roasted chicken thighs and cauliflower, chickpeas, pickled red onions, olives, and peppery arugula. It’s simultaneously refreshing and filling.

• 
  
  8 boneless, skinless chicken thighs (about 1-1/2 lb.)
  
  


• 
  
  1 medium head cauliflower, cut into 2-inch florets
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 small red onion, halved lengthwise and thinly sliced crosswise
  
  


• 
  
  3 Tbs. Champagne vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  2 cups Chickpeas with Bay Leaves and Herbs
  
  


• 
  
  1/4 cup green olives (preferably picholine), pitted and quartered
  
  


• 
  
  1/4 cup lightly packed fresh flat-leaf parsley leaves
  
  


• 
  
  5 oz. (5 cups) baby arugula
  
  

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.

Spread the chicken and cauliflower in single layers on separate large rimmed baking sheets. Toss each with 1 Tbs. of the oil, 1 tsp. salt, and several grinds of pepper. Roast with the chicken in the top third of the oven, switching positions and rotating the pans halfway through, until the cauliflower is golden and crisp-tender, about 20 minutes, and the chicken reaches 165°F, 20 to 25 minutes. Tent the chicken with foil to keep warm.

Meanwhile, combine the onion with the vinegar and 1/4 tsp. salt in a small bowl. Let sit until the onion has mellowed and turned a vibrant pink, 10 to 12 minutes.

Drain the onion over a small bowl. Whisk the mustard, 1/4 tsp. salt, and a few grinds of pepper into the vinegar. Slowly whisk in the remaining 3 Tbs. oil.

Slice the chicken crosswise 1/2 inch thick. In a large bowl, combine the chicken, cauliflower, onion, chickpeas, olives, and parsley. Toss with the dressing, and then season to taste with salt and pepper. Add the arugula and gently toss again before serving.

Fried Chickpeas with Garam Masala

Once you start eating these crispy spiced chickpeas, you won’t want to stop. They do pop in the pan as they fry, so use a splatter guard or stand back a bit as they cook.

• 
  
  1 15-oz. can chickpeas
  
  


• 
  
  About 1 cup olive oil
  
  


• 
  
  1 tsp. garam masala
  
  


• 
  
  Kosher salt
  
  

Drain and rinse the chickpeas and pat completely dry with paper towels. Pour the olive oil into a 4-quart saucepan over medium-high heat to a depth of 1/4 inch. Heat the oil until shimmering hot. Add the chickpeas, cover with a splatter screen if you have one, and fry, shaking the pan occasionally, until browned, crisp, and beginning to split open, about 8 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Immediately sprinkle with the garam masala and salt to taste. Serve hot.

Hummus with Tahini (Xoumas me Taxini)

Greek hummus, a dip that dates back to ancient Greece, is very similar to other Near Eastern versions, such as Lebanese or Turkish hummus, some of which can be a bit spicier.

• 
  
  15-1/2-oz. can chick peas (1-1/2 cups), rinsed and drained
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. fresh lemon juice; more to taste
  
  


• 
  
  1-1/2 Tbs. tahini (sesame paste)
  
  


• 
  
  2 medium cloves garlic, peeled
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Kosher or sea salt
  
  

Purée the chick peas, olive oil, lemon juice, tahini, garlic, coriander, cumin, 1/2 tsp. salt, and 1/3 cup cold water in a food processor until smooth. Cover and refrigerate at least 4 hours before serving. Season to taste with more lemon juice and salt just before serving. Serve cool or at room temperature accompanied by fresh pita wedges or toasted pita chips.

Pasta e Fagioli

This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.

• 
  
  8 slices bacon, cut crosswise into 1/4-inch-wide strips
  
  


• 
  
  3 medium red onions, finely chopped
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  1/2 tsp. dried rosemary
  
  


• 
  
  2 quarts lower-salt chicken broth
  
  


• 
  
  Two 15-1/2-oz. cans chickpeas, rinsed and drained
  
  


• 
  
  14-1/2-oz. can petite-cut diced tomatoes
  
  


• 
  
  4 medium carrots, peeled, halved lengthwise, and thinly sliced
  
  


• 
  
  3 medium celery ribs with leaves, thinly sliced crosswise
  
  


• 
  
  1 slender 3-inch cinnamon stick
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup tubettini (or other small pasta)
  
  


• 
  
  1-1/2 tsp. red-wine vinegar; more to taste
  
  


• 
  
  Grated or shaved Parmigiano-Reggiano for garnish
  
  

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.

Meanwhile, cook the tubettini according to the package directions and drain.

Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.

You can store leftovers in the refrigerator for up to 2 days.

Roasted Chicken, Chickpea, and Cauliflower Salad

This party-worthy main-course salad is a wonderful combination of roasted chicken thighs and cauliflower, chickpeas, pickled red onions, olives, and peppery arugula. It’s simultaneously refreshing and filling.

• 
  
  8 boneless, skinless chicken thighs (about 1-1/2 lb.)
  
  


• 
  
  1 medium head cauliflower, cut into 2-inch florets
  
  


• 
  
  5 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 small red onion, halved lengthwise and thinly sliced crosswise
  
  


• 
  
  3 Tbs. Champagne vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  2 cups Chickpeas with Bay Leaves and Herbs
  
  


• 
  
  1/4 cup green olives (preferably picholine), pitted and quartered
  
  


• 
  
  1/4 cup lightly packed fresh flat-leaf parsley leaves
  
  


• 
  
  5 oz. (5 cups) baby arugula
  
  

Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.

Spread the chicken and cauliflower in single layers on separate large rimmed baking sheets. Toss each with 1 Tbs. of the oil, 1 tsp. salt, and several grinds of pepper. Roast with the chicken in the top third of the oven, switching positions and rotating the pans halfway through, until the cauliflower is golden and crisp-tender, about 20 minutes, and the chicken reaches 165°F, 20 to 25 minutes. Tent the chicken with foil to keep warm.

Meanwhile, combine the onion with the vinegar and 1/4 tsp. salt in a small bowl. Let sit until the onion has mellowed and turned a vibrant pink, 10 to 12 minutes.

Drain the onion over a small bowl. Whisk the mustard, 1/4 tsp. salt, and a few grinds of pepper into the vinegar. Slowly whisk in the remaining 3 Tbs. oil.

Slice the chicken crosswise 1/2 inch thick. In a large bowl, combine the chicken, cauliflower, onion, chickpeas, olives, and parsley. Toss with the dressing, and then season to taste with salt and pepper. Add the arugula and gently toss again before serving.

Pasta e Fagioli

This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.

• 
  
  8 slices bacon, cut crosswise into 1/4-inch-wide strips
  
  


• 
  
  3 medium red onions, finely chopped
  
  


• 
  
  3 medium cloves garlic, minced
  
  


• 
  
  1/2 tsp. dried rosemary
  
  


• 
  
  2 quarts lower-salt chicken broth
  
  


• 
  
  Two 15-1/2-oz. cans chickpeas, rinsed and drained
  
  


• 
  
  14-1/2-oz. can petite-cut diced tomatoes
  
  


• 
  
  4 medium carrots, peeled, halved lengthwise, and thinly sliced
  
  


• 
  
  3 medium celery ribs with leaves, thinly sliced crosswise
  
  


• 
  
  1 slender 3-inch cinnamon stick
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 cup tubettini (or other small pasta)
  
  


• 
  
  1-1/2 tsp. red-wine vinegar; more to taste
  
  


• 
  
  Grated or shaved Parmigiano-Reggiano for garnish
  
  

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.

Meanwhile, cook the tubettini according to the package directions and drain.

Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.

You can store leftovers in the refrigerator for up to 2 days.

Pork Medallions with Chickpeas and Cabbage

In this flavor-packed, one-skillet supper, pork tenderloin medallions are topped with creamy fontina and tangy-salty prosciutto and cooked on a bed of tender cabbage and earthy chickpeas.

• 
  
  2 1-lb. pork tenderloins
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 medium yellow onion, halved lengthwise and thinly sliced crosswise
  
  


• 
  
  1/2 small head Savoy cabbage, thinly sliced (6 to 7 cups)
  
  


• 
  
  2 cups Chickpeas with Bay Leaves and Herbs, plus 1/2 cup reserved cooking liquid
  
  


• 
  
  6 thin slices prosciutto di Parma (3-1/2 oz.)
  
  


• 
  
  6 oz. coarsely grated Italian fontina (about 2 cups)
  
  

Position a rack in the center of the oven and heat the oven to 425°F.

Trim and slice each tenderloin on the diagonal into 3 thick medallions. Place each medallion on a cut side, and using your hands, gently press on each to flatten slightly. Season on both sides with salt and pepper.

Heat the butter and oil in a 12-inch ovenproof skillet over medium-high heat. Working in batches, cook the pork, flipping once, until golden-brown, 2 to 3 minutes per side. Transfer to a plate and set aside.

Turn the heat down to medium and add the onion and 1/4 tsp. salt. Cook, stirring often, until lightly browned, 5 to 6 minutes. Add the cabbage, 1/4 tsp. salt, and 1/2 cup water. Stir, cover, turn the heat down to medium low, and cook, stirring occasionally, until the cabbage is tender, 15 to 20 minutes. Stir in the chickpeas and the reserved cooking liquid and season to taste with salt and pepper. Arrange the pork over the cabbage and chickpeas and top with the prosciutto and fontina. Transfer the skillet to the oven and cook until the pork reaches 145°F, 12 to 15 minutes. Let rest for 5 minutes before serving.