Bean & Legume Substitutes
Swap beans, lentils, chickpeas, and other legumes with alternatives that match protein content and texture.
26 ingredients · 98 tested substitutes
Beans and legumes are protein and fiber powerhouses that substitute well within the family. Most white beans interchange, as do most lentil varieties. The key factors are texture (creamy vs. firm), cook time, and how much they break down. Canned and dried versions behave differently, so check the specific guide for your recipe.
Most Popular in This Category
Chickpeas
Top pick: White Beans
Black Beans
Top pick: Canned black beans (drained)
Kidney Beans
Top pick: Black Beans
Edamame
Top pick: Frozen Edamame
Pinto Beans
Top pick: Kidney Beans
Navy Beans
Top pick: Pinto Beans in Recipes
All Bean & Legume Ingredients
Black Bean Pasta
Black Beans
Canned Chickpeas
Cannellini
Chana Dal
Chickpeas
Chunjang (Black Bean Paste)
Dawadawa (Locust Bean)
Edamame
Fermented Black Beans
Fermented Red Bean Curd
Green Peas
Kidney Beans
Moong Dal
Navy Beans
Petai (Stink Beans)
Pinto Beans
Red Beans
Red Kidney Beans
Snow Peas
Sofrito (Caribbean)
Split Peas
Toor Dal
Urad Dal
Vanilla Bean
Lentils
Frequently Asked Questions
What are the most common bean & legume substitutes?
The most commonly substituted bean & legume ingredients include Chickpeas, Black Beans, Kidney Beans, Edamame. Each has multiple alternatives with exact ratios for different recipes.
Are there vegan bean & legume alternatives?
Yes, most bean & legume ingredients have vegan alternatives. Check each ingredient page for options marked with the vegan badge.
How many bean & legume substitutes are available?
We have 98 tested substitutes across 26 bean & legume ingredients, each with exact ratios and recipe-specific advice.