This Chickpea Salad Is Your Shoulder to Cry On

Four plates with different chickpea dishes

There’s countless possibilities for this herby, lively salad, and all you need to get started is a can of chickpeas. It’ll be your dinner for all the feels.

Night after night, after lugging a bag full of groceries/unused gym clothes/small animals up every step of your 7-floor walk-up, cleaning up your roommate’s gunk-covered Jenga tower of plates in the sink, and blasting Real Housewives reruns, you may ask yourself, well, “How did I get here?” Or, more importantly, “What’s for dinner?”

Remember that you have standards. You’re not going to reach for a PB&J or worse: a bowl of cereal for dinner. You’re an adult. And that means you’re going to transform a humble can of chickpeas into a tasty, no-fail dinner that you’ll actually crave, and better yet, is actually kind of good for you. Most importantly, you’re going to be a real-life grown-up eating a real-life dinner.

Cuisine based around canned food may sound like the work of a guy named Boyardee, but just to be clear, this ain’t a “pop the top and dig in” situation. This is a dish that’s about swallowing a simple salad without swallowing your pride. So yeah, you’ll need to do some dishes, but hey, that’s what being a grown-up is about.


From such humble beginnings…

The first thing you’re going to do is drain the liquid out of the can and rinse the chickpeas. You can save the aquafaba—AKA that liquid from the can—for making a fancy vegan mayo, but you won’t need it right now. After rinsing the liquid from the chickpeas, pat them dry with paper towels, and then they’re ready for a slurp-worthy dressing.

The dressing is key to making this chickpea salad feel more “Mediterranean cuisine” and less “can cuisine.” My go-to method starts with freshly squeezed lemon juice, lemon zest, ground cumin, crushed red pepper flakes, and kosher salt in the bottom of a mixing bowl. Stream in olive oil gradually while whisking to combine all of the dressing’s ingredients. Add a handful of chopped herbs (I like flat-leaf parsley, mint, and dill) before mixing, tasting throughout to make sure this salad is bright tasting and lively.

A caveat about those herbs: they are not a garnish. They are as much of a part of the dish as the chickpeas, so use a heavy hand (or maybe two). Add the canned chickpeas to the herb dressing, stir, and taste, adding more olive oil, lemon juice, or salt as needed.

Much like the Real Housewives, there are many spin-offs to the canned chickpea salad, like an extra hit of acid from sherry vinegar, a quick dusting of ras el hanout or another spice mix with some crumbled feta, a punch of chile-rich heat from sambal olek (the best hot sacue, IMO), or a spoonful of thinned tahini for a nutty and bitter dressing. Newman wishes he could call this dressing his own. But it’s all mine; now it’s all yours.

Once finished, you’ve got plenty of options for serving this dressed chickpea salad, depending on your desired level of effort. You can put it on toast with a crispy egg (easy!). You can put it over yogurt with a bit of grated garlic and salt stirred in (even easier!). You can put it over sautéed greens (green!). You can do all three at the same time if you’re indecisive (or just want to get SWOLE from three protein sources).

It’s what I make when it’s time to pay the bills. It’s what I make when I have 20 minutes to put on an acceptable pair of big boy pants, call a car, catch up on Tweets I missed, and eat dinner somewhere in between. It’s what I make when I invite a friend over for dinner and realize whoops, I don’t really have anything to offer (or do I?). It’s what I make when I feel like making something without actually making a big deal.

It’s my dinner for all the feels. And it never, ever fails.

The 13 Best Bang-for-Your Buck Items from Whole Foods on Amazon

The 13 Best Bang-for-Your Buck Items from Whole Foods on Amazon


The Amazon-Whole Foods merger is the gift that keeps on giving. Earlier this week, the online giant’s $13.7 billion acquisition caused prices to drop significantly at Whole Foods—up to 40 percent!—on items like avocados, kale, almond butter, and eggs. But what if you’re too lazy to go to the store and still want to reap the benefits? Now you can get hundreds of Whole Foods products delivered with your Prime membership—including wine.

Amazon Prime Now (included with Prime membership in a few dozen major cities like NYC and Chicago) and Amazon Fresh ($14.99/month) are selling Whole Foods’ 365 Everyday Value products, ranging from tons of canned beans to frozen raw meat to olive oil. We’ve selected 13 of the best Whole Foods deals on Amazon to stock up on that’ll save you from schlepping groceries home and help your wallet at the same time.

1. Beans

whole foods cannellini beans

Our favorite canned beans are black beans, and cannellini beans are both $0.79 per can, so you can stock up for a big batch of chicken chorizo chili.

2. Rice

There are at least 10 varieties of rice on Amazon Prime Now and Amazon Fresh. You can snag 2 lbs. of long grain white rice for $3.99. That’ll make a lot of fried rice.

3. Extra Virgin Olive Oil

whole foods olive oil

Right now the only Extra Virgin Olive Oil available is 16.9 oz ($7.99), but hopefully soon there will be bigger sizes.

4. Crushed Tomatoes

We love to use whole peeled tomatoes, but in a pinch, crushed tomatoes ($2.29 for a 28 oz. can) will do. Try it for pizza sauce!

5. Jug O’Canola Oil

whole foods canola oil

If you want to buy oil in bulk, you can get a 3L jug of canola oil for $8.99, perfect for making fried chicken.

6. Butter

For all of your baking needs, unsalted butter is only $3.49 per pound on Amazon. (Psst, maybe make these biscuits.)

7. Coconut Milk

whole foods coconut milk

Craving some weeknight curry? Buy a bunch of coconut milk ($1.99 for 13.5 oz.) to keep on hand.

8. Coconut Water

whole foods coconut water

Rehydrate with 1L containers of coconut water for $3.29 each.

9. Coconut Oil

The trifecta is complete with coconut oil, which costs $5.99 for 14 oz.

10. Soy Milk

whole foods soy milk

Soy milk ($2.99 for half gallon) was the only alternative milk online right now, but we bet almond and cashew will follow suit.

11. Sea Salt

Coarse sea salt for everyday seasoning is $1.99 for 25 oz.

12. Frozen Chicken Wings

Store raw frozen chicken wings ($8.99 for 2 lbs.) in the freezer for when that random baked peppercorn wing craving hits.

13. Spices

whole foods turmeric

There are tons of Whole Foods spices at fair prices, from basics like thyme and garlic powder to usually-pricey-but-not-essential cardamom ($4.99) to turmeric ($3.99). Tonight’s the night you finally try a Golden Milk latte. And you’ll basically be Scrooge McDuck with all the money you saved, too.

We’re Sprinkling Fried Mustard Seeds On Everything


We’ve become obsessed with the fried mustard seeds that top the potato and fennel salad at Kismet in LA (one of Bon Appétit‘s best new restaurants in the country). They’re crunchy, spicy, and super aromatic. Often found in Indian cuisine, mustard seeds lend flavor to sauces and curries. Frying the seeds first makes the mustard taste more subtle and brings out a more complex flavor, which Kismet chef Sara Kramer describes as “a floral, vanilla undertone.”

To fry mustard seeds at home, bring up your oil in a skillet so that it’s really, really hot. Pour in the mustard seeds and wait for them all to pop. It’s a bit like popcorn—everything will start popping very quickly and, within 5-10 seconds, it’ll start slowing down. Don’t leave them in too long, as they’ll get bitter if burned. Pour them out through a metal sieve, and drain on a paper towel before using in one of these five delicious ways:


For breakfast, sprinkle them over an open-face sandwich to give creamy avocado slices or hard-boiled eggs some crunch.


Impart a deep flavor to beef stew and curry by stirring in the seeds with their oil before portioning into bowls.

Tomato Salad

Just before serving, use the seeds to garnish fresh beefsteaks. Their spicy kick complements the fruit’s tanginess and adds great texture.

Creamy Dressing

Whisk them into yogurt or coconut sauce to balance the fat. An added bonus: The dark speckles look cool swirled into milky liquid.

This Civil Rights Activist Is the Reason I’ve Been Vegan for 30 Years

View of African American activist Dick Gregory, holding a bouquet of flowers, during a civil rights rally in New York, 1968. (Photo by Anthony Barboza/Getty Images)


These Indian-Inspired Dishes Will Take You on a Flavor Trip, No Passport Required

These Indian-Inspired Dishes Will Take You on a Flavor Trip, No Passport Required


For those who think Indian food tends toward the heavy side, it’s time to rediscover this multifaceted cuisine. Drawing from a multitude of spices, herbs, textures, and ingredients, you can utilize a plethora of ways to bring new flavor combinations into your next dish. at home. More chefs are playing with Indian tastes and techniques, bringing natural spices like cinnamon to the heart of their culinary creations. We partnered with Folgers®Simply Gourmet™ to share our favorite recipe ideas that bring these vibrant Indian-inspired trends into your home.

The Simple Dessert That Will Totally Win Over a Crowd

082117 BON Flgrs CINNAMON GrpCmpt 293

Serving a bunch of grapes for dessert doesn’t sound that impressive, but what about a rich Concord grape compote that’s been stewed with fresh cinnamon sticks and sugar to bring out a delicious depth of flavor? Now, that’s a dinner party winner that brings the influence of India to your table. For an impressive presentation of this cooling post-spicy-dinner dessert, keep the grapes on the stems. To finish, serve the compote in decorative bowls with a luscious labneh—a super thick cream cheese made from strained yogurt.

The Roasted Carrots You’ll Start Craving for Every Weeknight Dinner


Sure, not every roast carrot is going to wow you. But what if said carrots are tossed in a homemade Indian spice rub with ground cinnamon, cumin, and coriander before you roast them? Now, that’s impressive. But it’s not just the perfumed vegetable that sets the tone as a superior side dish. Once roasted, serve your carrots over a golden, turmeric yogurt sauce, and sprinkle a mix of salted pumpkin seeds and mixed herbs on top for a toothsome crunch.

This Savory Granola Is Anything but Basic

Heami Lee

Granola doesn’t always have to be sugary-sweet. Savory granola made with fragrant spices like cinnamon and curry powder can turn this crunchy topping into a must-have addition to your next meal. With the inclusion of toasted coconut flakes, turmeric, coriander, pumpkin and sunflower seeds, oats, and sliced almonds, it’s as delicious topping a bowl of creamy, tart yogurt as it is sprinkled over a charred vegetable salad for lunch. Alongside a cup of Folgers® Simply Gourmet™ Natural Cinnamon Coffee, the touch of soothing spice unleashes a flavor experience rarely duplicated.

Breakfast Is Worth Waking Up for with These Dessert-Inspired Dishes

Breakfast Is Worth Waking Up for with These Dessert-Inspired Dishes

Folgers- Header

Yes. We’ve all heard of the breakfast for dinner concept (who doesn’t love a dish topped with a fried egg?) but what’s really making waves is an even sweeter treat. Dessert for breakfast—think next-level pancakes, crumb cake, and fruit tarts—it’s all about bringing a little whimsy into your morning routine. We partnered with Folgers®Simply Gourmet™ to share our favorite recipe ideas from this delicious new trend.

Stack ’Em Up! These Vanilla-Oat Pancakes Are What Dreams Are Made Of

Heami Lee

Take a regular pancake batter up a notch with the addition of fresh vanilla beans and coarsely ground oats. This fluffy and filling treat is further elevated with a delicately sweet and tangy vanilla sour cream and freshly grated lemon zest on top. The perfect pairing for your a.m. decadence? A cup of mellow and creamy Folgers® Simply Gourmet™ Natural Vanilla coffee.

Rise and Shine! You Can Have Your Cake and Eat It Too

Folgers- 082117_BON_Flgrs_VANILLA-PndCk-059
Heami Lee

We’re all fans of coffee cake as a morning indulgence, so why not savor an all-time favorite as a sweet start to the day? This luscious vanilla pound cake has the perfect crumb and is drizzled with a velvety glaze made with specks of natural vanilla beans. To add even more flavor to your wake-up, top with candied oranges for a pop of color and zesty citrus flavor.

Wake Up to a Total Eclipse of the Tart

Heami Lee

Consider it a breakfast scone gone rogue. Starting with a tart will make you feel like you’re at high tea and indulging in a work of culinary art. The base of this frangipane tart is made with subtly fragrant vanilla beans and roasted almonds spread into a shortbread crust. It’s then topped with lush, multi hued fresh figs and baked until golden. Enjoy this sweet-scented vanilla dessert in tandem with your morning coffee, or along with some fresh whipped cream for a little extra oomph.

These Asian-Inspired Dishes Are Perfect for Breakfast, Lunch, or Dinner

These Asian-Inspired Dishes Are Perfect for Breakfast, Lunch, or Dinner


Whether you are a fan of Chinese, Japanese, or Vietnamese dishes you may have noticed a common thread appearing across these unique cuisines. Basting, glazing, or caramelizing meats, veggies, and other ingredients is a great way to increase the depth of flavor and bring the mouthwatering combinations of sweet and savory to the forefront. We partnered with Folgers® Simply Gourmet™ to share our favorite recipe ideas for Asian-inspired dishes that take all kinds of caramel to the next level.

Yes, Everything Is Better with Pork Belly

Heami Lee

There’s nothing better than the treacly flavor of sticky and slightly sweet ribs. Switch in a trend-forward ingredient and use the same candied technique to make caramelized pork belly. The pork gets cooked with sugar until the fat has rendered and the burnt-sugar caramel base has formed. Then the caramelized pork gets a coat of toasted and coarsely ground aromatic spices like fennel, coriander, and cumin. It’s perfect with a side of rice to soak into the sauce, or even on a bao bun for the ultimate handheld snack.

A Rice Porridge by Any Other Name Would Taste as Sweet

Heami Lee

A breakfast staple all over Asia, congee (or rice porridge) is having a moment. Whether you prefer yours sweet or savory, it’s always a good idea to play with textures to make each spoonful unique. For a seriously delicious mix of both flavor profiles, top a delicate congee with freshly cracked pieces of sweet and salty caramelized nut brittle that’s spiked with a little Sichuan pepper. The spicy nut caramel adds the perfect crunch, while a sprinkle of green onions or fresh herbs will amp up the umami and create a truly memorable breakfast at home.

The Secret-Weapon Side Dish You’ll Want to Bring to Every Dinner Party

Heami Lee

Caramel doesn’t always have to sit in the “sweet” category. Mixed with soy and sesame, it takes on a beautiful depth that’s perfect for glazing a variety of root vegetables. For a standout side dish next time you’re whipping up an Asian recipe at home, toss roasted Japanese sweet potatoes in the savory, sticky caramel sauce and then sprinkle with toasted sesame seeds. The menagerie of flavors strikes a perfect balance with a cup of rich and buttery Folgers® Simply Gourmet™ Natural Caramel Coffee.

Vanilla and Oat Pancakes With Whipped Vanilla Sour Cream



  • 1 1/4 cups all-purpose flour
  • 1/2 cup rolled oats
  • 3 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup whole milk
  • 1 large egg
  • 2 tablespoons vegetable oil, plus more for the pan
  • 1 vanilla bean, split, scraped, divided
  • 1 cup sour cream
  • Maple syrup, for serving


In a food processor, pulse together flour, oats, 2 tablespoons sugar, baking powder, and salt until the oats are coarsely ground.

In a large bowl, whisk together milk, egg, oil, and 1/2 scraped vanilla bean. Add dry ingredients and stir just until moistened.

Heat a large non-stick skillet over medium-low heat. Brush a layer of oil in the skillet. Drop about 1/4 cup each batter into skillet and cook until few bubbles rise to the surface, 3 to 4 minutes. Flip pancakes and cook until golden brown and springs to the touch. Repeat.

In a medium bowl, whisk sour cream, remaining sugar and vanilla bean until smooth and glossy.

Serve pancakes with a dollop of vanilla sour cream and maple syrup.

Caramelized Pork Belly With Ginger, Fennel, and Coriander



  • 2 pounds pork belly, cut into 2-inch pieces
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 1/4 cup light brown sugar
  • 1/4 cup sherry
  • 1 teaspoon coriander seeds, lightly crushed
  • 1 teaspoon cumin seeds, lightly crushed
  • 1 teaspoon fennel seeds, lightly crushed
  • 3-inch piece ginger, peeled and sliced
  • 6 large scallions, green and white parts separated
  • 1/4 cup low-sodium soy sauce


Season pork with salt. Heat oil in a medium heavy-bottomed pot over medium heat. In batches, add the pork belly and cook until lightly browned on all sides, 8 to 10 minutes. Transfer to a plate and set aside.

Pour off all but 1 tablespoon oil from the pot and add brown sugar. Cook until sugar is melted and the color of molasses, 2 to 3 minutes. Stir in sherry and 1/2 cup water, the caramel will sizzle and seize, but will become a sauce once it is melted again. Add coriander, cumin, and fennel seeds, ginger, scallion whites, soy sauce, and pork belly into the pot. Add 2 cups water, enough to cover the pork, bring to a boil, cover and simmer on low until pork belly is tender, 1 hour to 1 hour and 15 minutes.

Uncover and increase the heat to medium and boil to reduce the sauce in the pot until the sauce is glossy and coats the pork belly, about 15 minutes. Top with sliced scallion greens and serve.

Cinnamon Curry Savory Granola



  • 2 cups rolled oats
  • 1/2 cup sliced almonds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 2 tablespoons poppy seeds
  • 1/4 cup olive oil
  • 2 tablespoons coconut oil
  • 2 cloves garlic, thinly sliced
  • 1 stick cinnamon
  • 2 teaspoons mild curry powder
  • 1 teaspoon turmeric powder
  • 2 tablespoons maple syrup
  • Kosher salt
  • 1 cup unsweetened large coconut flakes
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon flaky sea salt


Preheat the oven to 300F.

In a large bowl, combine oats, almonds, pumpkin, sunflower seeds, sesame seeds, and poppy seeds.

In a small saucepan, combine olive oil, coconut oil, sliced garlic, and cinnamon stick and place over medium-low heat and cook until the oil starts to bubble around the edges of the pan and the garlic is lightly golden, 5 to 7 minutes. Remove from heat and stir in curry powder, turmeric, maple syrup, and 1 teaspoon kosher salt.

Pour oil mixture over the oat mixture and toss to combine. Spread the oat mixture onto a parchment-lined baking sheet and bake about 40 minutes, stirring every 10 minutes, until the granola is golden. Stir in the coconut flakes and bake another 5 to 7 minutes until the flakes are toasted. Stir in red pepper flakes and sea salt.