I'm A Gut Health Expert — And Here's Why I Want You To Know About Yellow Peas 

Move over, chickpeas; there's a new kid on the plant-based protein block. Yellow peas are an exceptional source of protein and carbs, and their mild flavor makes them an easy sub for the other beans and lentils in your rotation. Here's what makes this gut-healthy legume so special and how to eat it more often.

That's where the lesser-appreciated yellow pea comes in. If you've got a favorite recipe for lentils, you can try making it with yellow peas to get more variety into your diet and improve the microbial makeup of your gut.

Gluten-free and packed with plant-based protein, they can be cooked, mashed, and added to vegetarian and vegan recipes like soups, tacos, or meatballs for optimal protein with less meat. Some Eastern European cultures serve it as a side dish during winter seasons when the seasonal green leafy vegetable supply is low.

And for busy folks who want a precooked option, this yellow pea pasta is minimally processed and made with just one ingredient: whole yellow peas. I recently served it with meatballs at a dinner party and everyone was surprised by the taste and, most importantly, the firm al dente texture. I've found that most plant-based pasta gets very mushy and sticky, but the yellow peas are somehow able to hold their texture like regular gluten-loaded pasta.

Eating for your gut requires eating a variety of phytonutrients and protein sources. Yellow peas are a fiber- and protein-rich food that even has some longevity research to back it up. So go ahead and add the underrated legume into your soups, main courses, and side dishes for a filling and delicious twist on classic recipes.