Which of These Chef-Crafted Bean, Chickpea, and Lentil Dishes Sound the Best to You?

In July 2025, USA Pulses (@USADPLC) the US Dry Bean Council sponsored a Bean + Pulse Wine Pairing Reception in Chicago. The culinary team at The Dalcy did an amazing job curating dishes that really showcased the incredible versatility and deliciousness of beans, chickpeas, and lentils.

From the moment The Dalcy sent me the menu they had in mind, I couldn’t wait to try everything! The photos show some of the dishes we enjoyed at the event, and the full menu is below:
– Black Bean and Bulgur Kibbeh with Spearmint Tzatziki
– Chickpea and Red Kidney Bean Sliders with Turkish Pepper Aioli and Crispy Onions
– Brown Lentil and Mushroom Meatballs with Harissa Tomato Sauce
– Roasted Garlic and Pinto Bean Hummus
– Navy Bean Cassoulet with Pork and Calabrian Bread Crumbs
– Charred Vegetable and Green Lentil Salad with Preserved Lemon Vinaigrette
– Mini Navy Bean Blondies

On the cards with the dish name, it also showed the origin of the pulses. The chickpeas and lentils came from Idaho, and the beans came North Dakota and Minnesota for this event. We appreciate Northarvest Bean Growers Association (@Northarvest) making the connection with SRS Commodities, and their kind donation of such delicious beans!

Thank you to everyone who came out to support this event!

Do you know what pairs absolutely beautifully with wine? Exactly. Beans, chickpeas, and lentils, obviously. And that is why USA Pulses and the US dry bean council partnered to host a bean and pulse wine pairing in Chicago at the Dulce. This lovely venue located in Fulton Market District was a perfect setting for the event. They used dry pulses as classy decoration, and the Dulce culinary team did an incredible job creating a delicious menu. The chickpeas and lentils came from Idaho, and the beans were from North Dakota and Minnesota. But now, let’s answer an important question, shall we? What exactly was on this menu? Well, for starters, there were several station dishes to enjoy. Roasted garlic and pinto bean hummus that was super creamy and flavorful with vegetables, crackers, and house bread for dipping. A satisfying and warming navy bean cassulet, and a mouthwatering charred vegetable and green lentil salad with preserved lemon vinegrett. Throughout the evening, there were also past dishes like these brown lentil and mushroom meatballs with harissa tomato sauce and these chickpea and red kidney bean sliders and these black bean and bular kiba as well with a perfect texture. But we can’t forget dessert, right? Well, don’t worry. We had navy bean blondies to satisfy our sweet tooths. And on that tasty note, cheers to a wonderful evening full of friendship, beans, chickpeas, and lentils.