You’ve heard the saying “as American as apple pie,” but there’s more to American cuisine than just classic desserts. Chicken and dumplings is another American dish that is particularly popular in the American Midwest and South. Ingredients, dumpling shape, and cooking techniques vary by region but all recipes feature dough dumplings that are cooked by being dropped into a hot stew. Our version introduces another variation: chickpeas instead of chicken. It’s a hearty, warm dish to keep you cozy through these cold winter to spring days, and we are happy to say our young chefs (and educators) agree. Don’t believe us? Take Allergic to Salad educator Malena’s words for it, “This recipe is SOOOOO GOOOOOD!”

Our educator Taylor told us that the American style dumplings were a new concept for her students at I.S. 192 and I.S. 397, but that they were intrigued while approaching the new concept. In the end, Taylor said “the kids really enjoyed it” and “this was a good learning experience for them.” Our educator Anna commented on how Chickpeas and Dumplings is a great recipe for practicing knife skills. “There are many vegetables to cut so students were always busy and entertained.” Kelly’s students also enjoyed the cooking and eating aspect of the Chickpeas and Dumplings. They started with a reintroduction to making a roux — the base of the stew — then went on to finish preparing the dish. “The kids were great. They enjoyed making the stew and dumplings. All of the students liked the dish, especially the dumplings. They were light and airy and the stew was flavorful.”

Chickpeas and Dumplings



  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 6-8 cups vegetable stock
  • 4 medium carrots, peeled and sliced ¼-inch thick
  • 2 large leeks, white and green parts thinly sliced
  • 1 14-ounce can chickpeas, drained and rinsed
  • 1/2 teaspoon salt
  • 2 teaspoons thyme, dried or fresh
  • 1/2 cup parsley, stems removed, finely chopped (optional)


  • 1 1/2 cups all-purpose flour
  • 1/2 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup buttermilk
  • 1 egg
  • 2 tablespoons butter, melted


  1. Melt 4 tablespoons of butter in a large pot over medium heat. When hot, whisk in the flour, stirring constantly until it turns a pale golden brown, about 2-3 minutes. Slowly whisk in 6 cups of the vegetable broth, stirring constantly. Bring to a boil and add the carrots, leeks, chickpeas, salt, and thyme. Cook, stirring occasionally, for 10 minutes. If the liquid is looking a little low, add another cup or two of the vegetable broth, stirring to combine.

  2. Meanwhile, prepare the dumplings: in a medium bowl, whisk together the flour, baking powder, and salt. Whisk together the buttermilk and egg together in a small bowl, then fold into the dry ingredients along with the 2 tablespoons of melted butter. Stir just to combine.

  3. Using a small spoon or an ice cream scoop, dollop half tablespoon-sized balls of dough into the broth. Cover the pot and reduce heat to low. Cook until the dumplings have puffed up and are completely cooked through, about 20 minutes. (To test, take out a dumpling and cut it in half. It should no longer appear doughy.) Remove the lid and serve, garnished with fresh parsley.

Safety tip:

  1. Be careful when dropping the dumplings in the soup, they might splash! It might be easier if you lower them into the hot liquid on a spoon and let them slide off.


Whereas Chickpeas and Dumplings are warm and hearty, Tropical Fruit Salad is bright and fresh which makes it a great side or dessert to balance your cozy winter meal. At P.S. 85, Christy’s culinary students made their salad with pineapple, kiwi, clementines, apples, pears, and pomegranates. “These classes love fruit, so I knew this would be a hit. Lots of discussion about where all these fruits come from. Maple syrup was a big hit and lots of good talking points.”

At PS 276, McKenzie’s students talked about their favorite food and fruits. “I had the students draw each fruit in their passports, and then we cut the fruits for the salad. The students were great and the lesson fit really well.”

Nola’s class at PS 78 called their Tropical Fruit Salad a “Rainbow” salad: “We started off by looking at/passing around the different winter fruits we were going to put in the salad — some which the students recognized and others which were new: pears, mango, pomegranate, clementines, banana, etc. I told them the Greek myth about Persephone, which features a pomegranate, and we flew to Greece for the lesson. Students drew their favorite winter fruit or activity in their passport, then we spent a big portion of the lesson chopping up all the different ingredients.”

Her class also made a yogurt sauce to accompany their salad. “We took turns measuring the different ingredients of the yogurt sauce, chopping up the mint, etc, and mixing together the big fruit salad.”

Tropical Fruit Salad

Servings 6


  • 2 mangoes, peeled and diced
  • 1 pineapple, peeled, cored, and diced
  • 2 bananas, diced
  • 4 clementine oranges, peeled and separated into segments
  • 3 kiwi fruit, peeled and sliced into thin rounds, then sliced into quarters
  • 1/2 cup goji berries (optional)
  • 1 cup pomegranate seeds
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh lime juice


  1. Combine all of the fruit in a large bowl. In a separate small bowl, whisk together the dressing ingredients (maple syrup and lime juice). Pour the dressing over the salad and gently toss to coat. Serve immediately.

We hope your week is filled with fluffy dumplings and a fruit salad featuring the colors of the rainbow!

Until next time,

Team Allergic to Salad

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