Creamy Lentil Dip & Warm Legume Salad from Leftover Beans

Turn leftover lentils or chickpeas into a high-protein spreadable dip.

1. Creamy Lentil & Walnut Dip (Plant-Based Pate)

Blend 1 cup cooked leftover lentils with walnuts, olive oil, garlic, cumin, and lemon juice until smooth. Serve with toasted bread.

2. Warm Chickpea & Feta Salad

Warm leftover chickpeas in a skillet with cumin, toss with cherry tomatoes, red onion, feta cheese, and honey-mustard vinaigrette.