Beans, dry peas, lentils, and chickpeas (pulses) are not only excellent sources of fiber, but also high in protein,vitamins, and minerals.
Pulses are considered both a vegetable and meat alternate in School Meals.
But did you know, pulse crop ingredients like flour can be used in pasta and baked goods as well?
Here is a quick overview of how pulse crops can be used in the National School Lunch and Breakfast programs.
Recipes for Schools