Quinoa is a grain, not a legume.

Legumes are known for their high protein content, making them a valuable plant-based source of this essential nutrient.

Pigeon peas, also known as toor dal or arhar dal, are widely used in Indian cuisine for making dal.

Hummus is traditionally made with chickpeas, tahini, olive oil, lemon juice, and garlic.

Falafel is typically made with chickpeas, herbs, spices, and flour, then deep-fried until crispy.

Tempeh is made by fermenting soybeans, resulting in a firm, nutty-flavored food product.

Natto is made by fermenting soybeans with a specific type of bacteria, resulting in a sticky, pungent-smelling dish.

Tofu is made by coagulating soy milk and pressing it into blocks, resulting in a firm, versatile protein source.

The scientific name for the common bean is Phaseolus vulgaris.

Refried beans are typically made with pinto beans, mashed and fried until they reach a creamy consistency.

Miso is made by fermenting soybeans with salt and a specific type of mold, resulting in a thick, flavorful paste.

Chana masala is typically made with chickpeas, tomatoes, onions, spices, and herbs.

Aquafaba is the liquid found in canned chickpeas, which can be whipped into a foam and used as an egg replacer in vegan baking and cooking.

Injera is typically made with teff flour, a type of grain native to Ethiopia.

Falafel is typically made with chickpeas, herbs, spices, and flour, then deep-fried until crispy.