Here’s a really quick and delicious recipe I developed using chickpeas, also known as garbanzo beans. I love them so much I literally could eat them every day! Served with a whole grain rice and lentil crackers and coconut (or other) yogurt, this is a high-protein and very satisfying meal.

I used to love crab cakes and salmon cakes but since I went through treatment for cancer I’ve transitioned into a mainly vegan and gluten-free anti-inflammatory diet. I’m always looking for ways to get a lot of vegan protein in my foods without a lot of fat. Chickpeas/garbanzo beans (I use these terms interchangeably) are always a good choice for me. They have about 14.5 grams of protein in one cup (cooked) and 268 calories, plus they are high in fiber, at 12.5 grams dietary fiber per cup. I love their versatility, their creaminess when pureed. These veggie cakes feature mashed garbanzo beans and peas and are stuffed with more grated veggies. They’re nutrient dense and delicious.

Lentils are nutrient dense, packed with polyphenols, iron and protein, folic acid and magnesium. I eat them a lot as part of a vegan diet. Beluga (or black) lentils, are named because of their similarity in looks to caviar. Their earthy flavor means they stand up well to strong flavors like fresh herbs and dijon mustard.

This beluga lentil salad recipe is nutrient dense, and an excellent part of an anti-inflammatory, anti-cancer diet.