Recipes From Around The World: Pulses

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@saltandwind | Pulses | Chickpeas | www.saltandwind.com | http://saltandwind.com
@saltandwind | Pulses | Perfect Hummus | www.saltandwind.com | http://saltandwind.com
@saltandwind | Pulses | Lentils | www.saltandwind.com | http://saltandwind.com
@saltandwind | Pulses | Crisp Lentils with Asparagus | www.saltandwind.com | http://saltandwind.com
@saltandwind | Pulses | Split Peas | www.saltandwind.com | http://saltandwind.com

Photo by Harald Walker

@saltandwind | Pulses | Yellow Split Pea Wrap with Cilantro-Mint Chutney | www.saltandwind.com | http://saltandwind.com
@saltandwind | Beans | www.saltandwind.com | http://saltandwind.com
@saltandwind | Beans | Tuna Quinoa Avocado Salad | www.saltandwind.com | http://saltandwind.com

You've probably noticed that, just as much as my adventures influence my cooking, so do ingredients. And when it comes to one set of ingredients—pulses—I can't help think of how many places I've seen them. Pulses (as in chickpeas, lentils, split peas, and beans) are key to the cuisine in so many places I've set foot from France to the Middle East and India to here in the U.S. of A.

I'm not sure if you've heard but 2016 is the International Year of Pulses so I'm helping to get the word out and to challenge you to eat more pulses. As in, pledge to eat pulses once weekly for 10 weeks (or even the whole calendar year). Need some ideas on how to do that? Well, here are some of my favorite travel-inspired pulses recipes. 

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