Pulses include dry peas, beans, lentils and chickpeas. They are the beginning of great, healthy meals and snacks. Pulses are versatile as appetizers, soups, salads, main dishes and even baking and desserts. They are affordable, nutritious and are convenient.
Guide to Cooking
Answers common questions about cleaning, which pulses need soaking, cooking times and using canned pulses.
Where to Find Pulses
Dry pulses (bagged)
- often with canned soups or baking items
- with ethnic foods (e.g. Mexican, Middle Eastern, or East Indian)
Dry pulses (bulk) – in major grocery stores or stores specializing in bulk foods.
Flours – specialty flours in baking section or bulk food section
Canned pulses - Check out the canned bean and ethnic food sections of major grocery stores.
Recipes
Appetizers
Salads
Soups
Main Dishes
Desserts and Baking
Recipe Publications
Pulses: Cooking with beans, peas, lentils and chickpeas A booklet with 30 recipes with everyday ingredients, featuring very high fibre, Health CheckTM and vegetarian dishes; information on soaking and cooking pulses; different pulses and growing locations.
Pulse Soups and Mains
Pulse Culinary Adventures Appetizer, soup, and entrée.
5 things to do with a can of black beans and chickpeas Check out these fun and fast ideas.
Pulse Dips
To order quantities of these recipe sheets or booklet, e-mail office@pulse.ab.ca
More Recipes
A searchable recipe database from Pulse Canada
Even More Recipes
Saskatchewan Pulse Growers
Ontario White Bean Growers
Chatelaine Under “Search for recipes”, select food type “Beans and legumes”
Are you a Community or Collective Kitchen leader? Learn about our Community Cooking Program