All About Pulses
Part of the legume family, pulses are dried plant seeds, including dried beans, dried peas, chickpeas and lentils. These mini bundles of nutrition are low in fat and cholesterol, and high in protein, vitamins and minerals, such as potassium, magnesium, iron and B vitamins. They’re also a flavorful and affordable way to feed your whole family or a big group of friends! Visit our grocery aisles to find these and many more:

Chickpeas:Nutty, earthy legumes that are medium in size, chickpeas (also referred to as garbanzo beans) keep their shape when cooked into soup, rice or couscous, or even roasted for a snack. Add chickpeas to salads or purée them for homemade hummus.

Lentils:These round, flat legumes absorb liquid to add thickness and rich flavor to soups, stews and Indian curries.

Split Peas:In yellow or green, split peas break down when cooked into soups, curries or stews.

Red Kidney Beans:Featured in Mexican cooking, red kidney beans keep their shape when cooked and are a staple in three-bean salad for summer BBQs.

Cannellini Beans:White in color and smooth in texture, these kidney beans take center stage in Italian side dishes, as well as in soups, dips and salads.