Chantelle Nicholson favors barley, emmer wheat, spelt, and vegetables like celeriac, parsnip, and swede as substitutes for beans; for salads, she recommends diced rhubarb, daikon, mooli, or turnip.
Senior chef Itamar Srulovich suggests using lentils, orzo, barley, and starchy options such as potato or pasta to replace chickpeas and beans in soups and stews, adding richness and depth to the dish.
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