Legumes are a nutritious and versatile choice. They offer plant-based protein that’s also rich in fiber, vitamins, and minerals. They’re also economical, making them one of the most inexpensive sources of protein for any diet. Ina Garten’s Lentil Salad
Lentils are incredibly affordable and don’t require soaking, making them super convenient. They come in various colors like green, brown, and red, each with unique flavors and cooking times. Lentils contain protein, fiber, and essential vitamins like folate and iron. Split peas are great for soups and are a mainstay in Indian cuisine, adding texture and flavor to dishes like dal.
Beans are a staple worldwide, known for their versatility, protein, fiber content, and long shelf life. At our house, black beans can step up to just about any culinary challenge. They are a fantastic addition to salads, soups, and alpha-gal friendly tacos. They are the Swiss Army knife of the bean world.
Chickpeas are another excellent choice in this category. “Chickpeas are an extremely versatile and cheap protein source, especially when you buy them dry and in bulk,” explains Shruthi Baskaran-Makanju of Urban Farmie. “You can find chickpeas in every cuisine and make anything from falafels to curries, or even roast them and use them instead of croutons on a salad.” Aquafaba, the liquid from canned chickpeas, can be used as a vegan egg substitute in baking. Moreover, legumes provide heart health benefits due to their high fiber content, which helps lower cholesterol levels.
