15 Mediterranean Chickpea Recipes Packed With Plant Protein

Chickpeas may be the hardest-working ingredient in the Mediterranean kitchen. They turn into hummus and falafel, simmer into stews, roast into crunchy toppings, toss into salads, and even become flatbread when ground into flour. They’re also one of the most affordable sources of plant protein and fiber you can buy.

These 15 Mediterranean chickpea recipes cover all of it, from a silky classic hummus to Spanish spinach and chickpea stew, Greek baked chickpea soup, crispy chickpea gyros, and Levantine fatteh. Most are vegetarian main dishes with 12 to 20 grams of estimated protein per serving, and many get a protein boost from yogurt, feta, eggs, or whole grains. Chickpeas and other legumes are a cornerstone of the Mediterranean pattern described by the American Heart Association.

What are chickpeas?

Chickpeas, also called garbanzo beans, are legumes that have been cultivated around the Mediterranean and Middle East for thousands of years. A ½-cup serving of cooked chickpeas provides roughly 7 grams of protein and 6 grams of fiber, along with folate, iron, and magnesium, which is why they show up in so many plant-forward dishes.

Read this before you start

Canned or dried? All recipes use canned chickpeas for convenience. One 15-ounce can, drained, equals about 1½ cups. To use dried, soak 1 cup dried chickpeas overnight in plenty of water, drain, and simmer in fresh water 1–1½ hours until tender; that yields about 3 cups cooked.

Rinse to cut sodium. Draining and rinsing canned chickpeas removes some of the sodium. Choose no-salt-added cans when you can and season to taste.

Save the liquid. The liquid from the can, called aquafaba, makes hummus extra smooth and can be used as an egg replacer in baking.

Getting complete protein. Chickpeas are lower in the amino acid methionine, but you don’t need to combine proteins at every meal. Eating a variety of plant proteins and grains over the day covers your needs. Many recipes here pair chickpeas with grains, yogurt, or cheese anyway.

Digestive comfort. If you’re not used to eating legumes, start with smaller portions and increase gradually. Rinsing canned chickpeas and drinking enough water helps.

About the nutrition numbers. Estimated nutrition per serving is calculated from the listed ingredients using standard food-composition values. Brands and substitutions change the numbers.

Leftovers. Refrigerate within 2 hours and use within 3–4 days, following the USDA’s leftovers guidance. Reheat cooked dishes to 165°F/74°C.

For more bean and legume ideas, see our bean and lentil recipes for a heart-healthy diet and our high-protein Mediterranean snacks.

1. Extra-Smooth Lemon-Garlic Hummus

The secret to restaurant-smooth hummus is simmering the canned chickpeas briefly with baking soda so the skins slip off, then blending with ice-cold water and plenty of tahini.

Serves: 8 (about ¼ cup each). Time: Prep 10 minutes; cook 10 minutes.

Ingredients

• 1 can (15 ounces) chickpeas, drained (reserve the liquid)
• ½ teaspoon baking soda
• ⅓ cup tahini, well stirred
• 3 tablespoons lemon juice
• 1 garlic clove
• ½ teaspoon ground cumin
• ½ teaspoon salt
• 3–4 tablespoons ice water or reserved chickpea liquid
• 1 tablespoon extra-virgin olive oil, paprika, and parsley, for serving

Instructions

1. Simmer the chickpeas with baking soda in a saucepan of water for 8–10 minutes, until very soft and the skins float. Drain and rinse well under cold water.
2. Blend lemon juice, garlic, and salt in a food processor; let sit 2 minutes to mellow the garlic.
3. Add tahini and blend until thick and pale. Add the chickpeas and cumin and blend 2 minutes, scraping down the sides.
4. With the machine running, add ice water a tablespoon at a time until very smooth and creamy.
5. Spread in a bowl, drizzle with oil, and sprinkle with paprika and parsley.

Serve it as a meal: Top hummus with seared chicken or roasted vegetables and eat with whole-wheat pita and salad.

Estimated nutrition per serving: 130 calories; 5 g protein; 10 g carbohydrate; 3 g fiber; 9 g fat.

2. Chickpea Greek Salad with Feta

Classic Greek salad becomes a filling main dish with a full can of chickpeas. It improves after an hour in the fridge, so it’s ideal for meal prep.

Serves: 4. Time: 15 minutes.

Ingredients

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 green bell pepper, diced
• ½ red onion, thinly sliced
• ⅓ cup pitted Kalamata olives, halved
• 4 ounces feta, cubed or crumbled
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• ¼ teaspoon black pepper

Instructions

1. Whisk oil, vinegar, oregano, and pepper in a large bowl.
2. Add chickpeas, cucumber, tomatoes, bell pepper, onion, and olives. Toss.
3. Top with feta. Serve right away or refrigerate up to 3 days.

Estimated nutrition per serving: 430 calories; 17 g protein; 42 g carbohydrate; 12 g fiber; 23 g fat.

3. Spanish Spinach and Chickpea Stew

Espinacas con garbanzos is a tapas-bar favorite from Seville. Smoky paprika, cumin, and a garlicky bread paste thicken the sauce.

Serves: 4. Time: Prep 10 minutes; cook 20 minutes.

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 thick slice whole-grain bread, torn into pieces
• 4 garlic cloves
• 1½ teaspoons smoked paprika
• 1 teaspoon ground cumin
• 2 tablespoons sherry vinegar or red wine vinegar
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 can (14.5 ounces) no-salt-added diced tomatoes
• 1 cup low-sodium vegetable broth
• 10 ounces fresh spinach
• ½ teaspoon salt
• 4 eggs, fried or poached (optional, for extra protein)

Instructions

1. Heat 2 tablespoons oil in a large skillet over medium heat. Fry the bread and whole garlic cloves 3–4 minutes, until golden. Transfer to a mortar or mini food processor.
2. Add paprika, cumin, and vinegar and pound or blend into a thick paste.
3. In the same skillet, heat the remaining oil. Add spinach in batches with the salt and cook until wilted.
4. Add chickpeas, tomatoes, broth, and the bread paste. Simmer 10 minutes, stirring, until thick.
5. Serve with eggs on top, if using, and crusty bread.

Estimated nutrition per serving (without eggs): 360 calories; 14 g protein; 45 g carbohydrate; 13 g fiber; 14 g fat. Each egg adds about 6 g protein.

4. Roasted Chickpea and Vegetable Grain Bowls

Roast chickpeas and vegetables on one pan while the farro cooks, then pile everything into bowls with lemon-tahini sauce.

Serves: 4. Time: Prep 15 minutes; cook 30 minutes.

Ingredients

• 1 cup pearled farro
• 2 cans (15 ounces each) chickpeas, drained, rinsed, and patted dry
• 1 small head cauliflower, cut into florets
• 1 red onion, cut into wedges
• 1 red bell pepper, diced
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¾ teaspoon salt
• 4 cups baby arugula or spinach
• Sauce: ¼ cup tahini, 3 tablespoons lemon juice, 3 tablespoons water, 1 small garlic clove grated, pinch of salt

Instructions

1. Heat the oven to 425°F. Simmer farro in plenty of salted water 25–30 minutes, until tender; drain.
2. Toss chickpeas, cauliflower, onion, and pepper with oil, spices, and salt on a large sheet pan. Roast 25–30 minutes, stirring once.
3. Whisk the sauce ingredients until smooth.
4. Divide greens, farro, and roasted mixture among bowls. Drizzle with sauce.

Estimated nutrition per serving: 610 calories; 22 g protein; 85 g carbohydrate; 20 g fiber; 23 g fat.

5. Socca (Chickpea Flour Flatbread)

Socca, from Nice in southern France, is a crispy-edged flatbread made from just chickpea flour, water, and olive oil. Top it like pizza or eat it with salad.

Serves: 4. Time: Prep 5 minutes plus 30 minutes resting; cook 15 minutes.

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 3 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt
• ½ teaspoon ground cumin or chopped fresh rosemary
• Toppings: 1 cup cherry tomatoes, halved; ⅓ cup crumbled feta; ¼ cup sliced olives; arugula

Instructions

1. Whisk chickpea flour, water, 1 tablespoon oil, salt, and cumin until smooth. Rest 30 minutes (or up to 12 hours in the fridge).
2. Place a 12-inch cast-iron skillet in the oven and heat to 450°F.
3. Carefully remove the hot skillet, add the remaining 2 tablespoons oil, and swirl. Pour in the batter.
4. Bake 12–15 minutes, until set and golden at the edges. For a crisper top, broil 1–2 minutes.
5. Top with tomatoes, feta, olives, and arugula. Cut into wedges.

Estimated nutrition per serving (with toppings): 260 calories; 9 g protein; 19 g carbohydrate; 4 g fiber; 17 g fat.

6. Chickpea Pasta with Broccoli, Lemon, and Parmesan

Double chickpea: pasta made from chickpea flour plus whole chickpeas in the sauce. It’s one of the highest-protein vegetarian pasta dinners you can make.

Serves: 4. Time: Prep 5 minutes; cook 15 minutes.

Ingredients

• 8 ounces dry chickpea pasta (penne or rotini)
• 4 cups small broccoli florets
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, sliced
• ¼ teaspoon crushed red pepper flakes
• 1 can (15 ounces) chickpeas, drained, rinsed, and patted dry
• 1 lemon, zested and juiced
• ½ cup grated Parmesan
• ¼ teaspoon salt

Instructions

1. Cook pasta according to the package, adding broccoli for the last 3 minutes. Reserve 1 cup pasta water; drain.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Fry the chickpeas 6–7 minutes, until golden and slightly crisp. Add garlic and red pepper flakes for 1 minute.
3. Add pasta, broccoli, lemon zest and juice, Parmesan, salt, and ½ cup pasta water. Toss until glossy, adding more water if needed.

Estimated nutrition per serving: 520 calories; 28 g protein; 58 g carbohydrate; 16 g fiber; 19 g fat.

7. Moroccan Carrot and Chickpea Salad

Shredded carrots, chickpeas, herbs, and golden raisins in a cumin-orange dressing. Sweet, earthy, and great alongside grilled fish or chicken.

Serves: 4. Time: 15 minutes.

Ingredients

• 4 cups coarsely grated carrots (about 5 large carrots)
• 1 can (15 ounces) chickpeas, drained and rinsed
• ¼ cup golden raisins or chopped dates
• ½ cup chopped fresh parsley and mint
• ¼ cup toasted sliced almonds
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ⅔ cup crumbled feta (optional, for more protein)

Instructions

1. Whisk oil, orange juice, lemon juice, cumin, cinnamon, and salt.
2. Toss with carrots, chickpeas, raisins, and herbs.
3. Top with almonds and feta. Refrigerate up to 3 days (add almonds just before serving).

Estimated nutrition per serving (with feta): 390 calories; 13 g protein; 40 g carbohydrate; 10 g fiber; 21 g fat.

8. Crispy Chickpea Gyros with Tzatziki

Chickpeas roasted with gyro spices (oregano, garlic, paprika, cumin) stand in for meat in these satisfying wraps.

Serves: 4. Time: Prep 15 minutes; cook 25 minutes.

Ingredients

• 2 cans (15 ounces each) chickpeas, drained, rinsed, and patted dry
• 2 tablespoons extra-virgin olive oil
• 1½ teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon salt
• 1 tablespoon lemon juice
• Tzatziki: 1 cup plain Greek yogurt, ½ grated cucumber (squeezed dry), 1 grated garlic clove, 1 tablespoon chopped dill, 1 teaspoon lemon juice, pinch of salt
• 4 whole-wheat pitas or flatbreads, warmed
• 2 cups shredded romaine, 1 tomato (diced), ¼ red onion (sliced)

Instructions

1. Heat the oven to 425°F. Toss chickpeas with oil, spices, and salt on a sheet pan.
2. Roast 22–25 minutes, shaking once, until crisp outside. Toss with lemon juice.
3. Stir together the tzatziki ingredients.
4. Fill pitas with lettuce, chickpeas, tomato, onion, and plenty of tzatziki.

Estimated nutrition per serving: 490 calories; 22 g protein; 70 g carbohydrate; 15 g fiber; 14 g fat.

9. Greek Lemon Chickpea Soup (Revithia)

From the island of Sifnos, revithia is a simple, silky soup of chickpeas, onions, olive oil, and lemon. This quick version uses canned chickpeas and blends part of the soup for creaminess.

Serves: 4. Time: Prep 10 minutes; cook 25 minutes.

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for serving
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary or oregano
• 3 cans (15 ounces each) chickpeas, drained and rinsed
• 5 cups low-sodium vegetable broth
• 1 bay leaf
• ¾ teaspoon salt
• ¼ cup lemon juice
• ¼ cup chopped fresh parsley
• Crumbled feta, for serving (optional)

Instructions

1. Heat oil in a large pot over medium heat. Cook onions 8 minutes, until soft and lightly golden. Add garlic and herbs for 30 seconds.
2. Add chickpeas, broth, bay leaf, and salt. Simmer 15 minutes.
3. Remove the bay leaf. Blend about half the soup until smooth (vent the blender lid or use an immersion blender) and stir back in.
4. Stir in lemon juice and parsley. Serve with a drizzle of oil and feta.

Estimated nutrition per serving: 400 calories; 15 g protein; 52 g carbohydrate; 14 g fiber; 15 g fat.

10. Chickpea and Spinach Stuffed Sweet Potatoes

Baked sweet potatoes split open and filled with garlicky chickpeas and spinach, then topped with yogurt and tahini.

Serves: 4. Time: Prep 10 minutes; cook 45 minutes (or 15 minutes using a microwave).

Ingredients

• 4 medium sweet potatoes, scrubbed
• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves, minced
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• 5 cups baby spinach
• 1 tablespoon lemon juice
• ½ cup plain Greek yogurt
• 2 tablespoons tahini thinned with 1 tablespoon water
• 2 tablespoons toasted pumpkin seeds

Instructions

1. Prick the sweet potatoes and bake at 400°F for 45 minutes, until tender. (Or microwave 10–12 minutes, turning halfway.)
2. Heat oil in a skillet. Add garlic for 30 seconds, then chickpeas, cumin, paprika, and salt. Cook 4 minutes.
3. Add spinach and cook until wilted. Stir in lemon juice.
4. Split the potatoes and fill with the chickpea mixture. Top with yogurt, tahini, and pumpkin seeds.

Estimated nutrition per serving: 390 calories; 15 g protein; 58 g carbohydrate; 13 g fiber; 12 g fat.

11. Chickpea and Roasted Red Pepper Burgers

Mashed chickpeas, roasted red peppers, and oats make tender patties with crisp edges. Serve on buns or over salad.

Serves: 4. Time: Prep 15 minutes; cook 12 minutes.

Ingredients

• 2 cans (15 ounces each) chickpeas, drained, rinsed, and patted dry
• ½ cup jarred roasted red peppers, patted dry and chopped
• ½ cup rolled oats
• 1 large egg
• ⅓ cup crumbled feta
• 2 green onions, sliced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 4 whole-wheat buns, lettuce, tomato, and yogurt sauce for serving

Instructions

1. Pulse oats in a food processor until coarse. Add chickpeas, peppers, egg, garlic, and spices and pulse until combined but still a little chunky.
2. Stir in feta and green onions. Shape into 4 patties and chill 10 minutes if soft.
3. Heat oil in a nonstick skillet over medium heat. Cook 5–6 minutes per side, until golden and hot through (160°F/71°C, since they contain egg).
4. Serve on buns with toppings.

Estimated nutrition per serving (with bun): 520 calories; 22 g protein; 70 g carbohydrate; 16 g fiber; 18 g fat.

12. Chickpea Fattoush Salad

Fattoush is a Lebanese salad of crisp vegetables, herbs, and toasted pita in a sumac-lemon dressing. Chickpeas make it a full meal.

Serves: 4. Time: Prep 15 minutes; cook 10 minutes.

Ingredients

• 2 whole-wheat pitas, torn into bite-size pieces
• 4 tablespoons extra-virgin olive oil, divided
• 6 cups chopped romaine
• 1 English cucumber, diced
• 2 tomatoes, diced
• 5 radishes, thinly sliced
• 3 green onions, sliced
• ½ cup chopped fresh parsley and mint
• 1 can (15 ounces) chickpeas, drained and rinsed
• 3 tablespoons lemon juice
• 1 teaspoon ground sumac (plus more for topping)
• 1 small garlic clove, grated
• ½ teaspoon salt

Instructions

1. Heat the oven to 400°F. Toss pita pieces with 1 tablespoon oil and bake 8–10 minutes, until crisp.
2. Whisk remaining oil, lemon juice, sumac, garlic, and salt.
3. Toss romaine, cucumber, tomatoes, radishes, green onions, herbs, and chickpeas with the dressing.
4. Add the pita chips right before serving and sprinkle with more sumac.

Estimated nutrition per serving: 370 calories; 11 g protein; 42 g carbohydrate; 11 g fiber; 18 g fat.

13. Lebanese Eggplant and Chickpea Stew

Known as maghmour in Lebanon, this stew combines tender eggplant, chickpeas, tomatoes, and lots of garlic. It’s excellent warm or at room temperature.

Serves: 4. Time: Prep 15 minutes; cook 40 minutes.

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 4 tablespoons extra-virgin olive oil, divided
• ¾ teaspoon salt, divided
• 1 onion, diced
• 6 garlic cloves, sliced
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ¼ teaspoon crushed red pepper flakes
• 1 can (28 ounces) no-salt-added diced tomatoes
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 2 tablespoons chopped fresh mint
• Plain Greek yogurt and whole-wheat pita, for serving

Instructions

1. Heat the oven to 425°F. Toss eggplant with 3 tablespoons oil and ½ teaspoon salt. Roast on a sheet pan 25 minutes, until browned.
2. Meanwhile, heat the remaining oil in a Dutch oven. Cook onion 5 minutes. Add garlic and spices for 1 minute.
3. Add tomatoes, chickpeas, and remaining salt. Simmer 10 minutes.
4. Stir in the roasted eggplant and simmer 5 minutes more. Top with mint and serve with yogurt and pita.

Estimated nutrition per serving (stew only): 420 calories; 14 g protein; 55 g carbohydrate; 20 g fiber; 17 g fat.

14. Chickpea, Farro, and Feta Salad

A sturdy grain salad that holds up for days, which makes it perfect for packed lunches.

Serves: 6. Time: Prep 15 minutes; cook 25 minutes.

Ingredients

• 1½ cups pearled farro
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup chopped jarred roasted red peppers
• ¼ cup chopped red onion
• ½ cup chopped fresh parsley
• ¾ cup crumbled feta
• ¼ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• ½ teaspoon salt and ¼ teaspoon pepper

Instructions

1. Simmer farro in plenty of salted water 20–25 minutes, until tender. Drain and cool slightly.
2. Whisk oil, vinegar, mustard, oregano, salt, and pepper in a large bowl.
3. Add farro, chickpeas, vegetables, and parsley. Toss well.
4. Fold in feta. Refrigerate up to 4 days.

Estimated nutrition per serving: 480 calories; 18 g protein; 64 g carbohydrate; 14 g fiber; 18 g fat.

15. Chickpea Fatteh with Garlic Yogurt

Fatteh is a layered Levantine dish of crisp pita, warm chickpeas, and garlicky yogurt, finished with toasted nuts. It’s often eaten for breakfast but works any time of day.

Serves: 4. Time: Prep 10 minutes; cook 15 minutes.

Ingredients

• 2 whole-wheat pitas, cut into bite-size pieces
• 3 tablespoons extra-virgin olive oil, divided
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 cup low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1½ cups plain Greek yogurt
• 2 tablespoons tahini
• 1 garlic clove, grated
• 2 tablespoons lemon juice
• ¼ teaspoon salt
• 3 tablespoons pine nuts or sliced almonds
• Paprika and chopped parsley, for serving

Instructions

1. Heat the oven to 400°F. Toss pita with 1 tablespoon oil and bake 8–10 minutes, until crisp.
2. Simmer chickpeas, broth, and cumin in a saucepan 8 minutes. Lightly mash a few chickpeas.
3. Whisk yogurt, tahini, garlic, lemon juice, and salt.
4. Toast the nuts in the remaining oil in a small skillet until golden, 2–3 minutes.
5. Layer pita chips in a shallow dish, spoon warm chickpeas and some of their liquid on top, then cover with yogurt sauce. Pour the nuts and oil over the top and finish with paprika and parsley. Serve immediately.

Estimated nutrition per serving: 560 calories; 28 g protein; 58 g carbohydrate; 14 g fiber; 25 g fat.

Easy ways to eat more chickpeas

• Toss a handful into green salads and grain bowls.
• Add a can to vegetable soups and tomato sauces in the last 10 minutes.
• Roast a batch with spices for a crunchy salad topper or snack.
• Mash with lemon, herbs, and yogurt for a sandwich filling.
• Swap half the ground meat in meatballs or burgers with mashed chickpeas.
• Use chickpea flour for socca, pancakes, or to thicken soups.

Frequently asked questions

How much protein is in chickpeas?

A ½-cup serving of cooked chickpeas has roughly 7 grams of protein and 6 grams of fiber. A full 15-ounce can, drained, contains about 1½ cups and around 20 grams of protein.

Which chickpea recipe has the most protein?

The Chickpea Pasta with Broccoli and the Chickpea Fatteh with Garlic Yogurt each have about 28 grams of estimated protein per serving, thanks to chickpea pasta in the first and Greek yogurt in the second.

Are chickpeas a complete protein?

Chickpeas contain all nine essential amino acids but are relatively low in methionine. Eating a variety of plant proteins and whole grains over the course of the day provides what you need; you don’t need to combine them at every meal.

Are canned chickpeas as healthy as dried?

Yes. Canned chickpeas have similar protein and fiber to home-cooked dried chickpeas. Their main drawback is added sodium, which you can reduce by choosing low-sodium cans and rinsing them well.

Can I freeze chickpea dishes?

The stews, soups, and burgers freeze well for up to 3 months. Salads, hummus with fresh garnishes, and dishes with crisp pita are best eaten fresh. Plain cooked chickpeas also freeze well in bags.

The bottom line on Mediterranean chickpea recipes

Chickpeas are an inexpensive, versatile, plant-based protein that works in nearly every kind of meal. Keep a few cans in your pantry, and you’re always 20 minutes away from a satisfying Mediterranean dinner, whether that’s a creamy Spanish stew, crispy gyros, or a big grain salad for the week. If you have digestive conditions or follow a prescribed diet, talk with your healthcare provider about how much fiber and legumes fit your needs.

Sources

• American Heart Association: What is the Mediterranean Diet?
• USDA FSIS: Leftovers and Food Safety
• FoodSafety.gov: Safe Minimum Internal Temperature Chart

This article provides general nutrition and cooking information. It does not diagnose, treat, or cure any disease. Individual needs vary; if you have a medical condition, allergies, are pregnant, or follow a prescribed diet, talk with a qualified healthcare professional.