Several outlets highlight three simple summer bean-salad recipes focused on using pulses such as chickpeas, beans and lentils as main ingredients. The Independent presents guidance from food writer Amelia Christie-Miller of Bold Bean Co, describing salads that mix roasted pulses and fresh vegetables, aiming for dishes that are “fresh” and “filling.” The recipes include options such as sumac-roasted chickpeas, honey-glazed halloumi with juicy tomatoes, and other variations combining savory, lightly spiced components with seasonal produce. Yahoo! UK News also publishes the same overall set of “three easy bean salad recipes,” encouraging readers to prepare them throughout summer. Across the coverage, the emphasis is on easy preparation and versatility, with the salads designed to be served as meals or sides during warmer months. The articles frame the recommendations as ways to make use of pulses and complementary ingredients, offering a range of flavors—from spiced to sweet-and-savory—while keeping the cooking process approachable for home cooks.