Montana’s position as one of the nation’s leading producers of pulse crops is not just a point of pride—it’s an opportunity. Lentils, chickpeas, and dry peas are not only nutritious and sustainable, but they’re also incredibly versatile in the kitchen. And yet, while pulse crops are a staple in Montana’s fields, they are just beginning to earn their rightful place in the state’s restaurants.
For chefs and restaurant owners, integrating pulse crops into menus is a savvy move. These crops offer high protein content, a range of textures, and the ability to take on bold or subtle flavors, making them ideal for everything from salads and soups to main courses. They also speak to the growing demand for plant-based and locally sourced ingredients. Diners are increasingly choosing meals that are good for their health—and the planet.
To help demonstrate how delicious and flexible pulse crops can be, several Montana restaurants have stepped up and incorporated them into their culinary offerings. Here are a few standout examples:
Montana Sky Restaurant – Billings, MT
Located on the 20th floor of the DoubleTree by Hilton in Billings, Montana Sky Restaurant elevates local ingredients to new heights. Their Norwegian Wild King Salmon entrée features roasted Brussels sprouts and Montana Chieftain green lentils, offering a flavorful tribute to Montana-grown pulses.
Website: https://www.montanaskyrestaurant.com/
Nosh Café – Helena, MT
This cozy café has found creative ways to feature chickpeas in multiple menu items. The Chickpea Avocado Toast is a customer favorite, and the Mediterranean Chickpea Salad delivers a fresh and healthy meal packed with protein and flavor. By integrating chickpeas into everyday dishes, Nosh Café highlights just how easily pulses can upgrade a menu.
Website: noshcafehelena.com
Ted’s Montana Grill – Multiple Locations
A nationally known brand with a strong presence in Montana, Ted’s Montana Grill includes garbanzo beans in its Chopped Side Salad. While simple, this ingredient choice supports pulse crop visibility and adds texture and nutrition to a well-balanced dish.
Website: tedsmontanagrill.com
Other restaurants using pulse crops on their menu include:
Helena:
Benny’s Bistro – Offers vegan lentil bowls, lentil curry, and vegan salads. Past offerings include a “Lentil Burger Bowl” and a “Vegan Lentil Salad.” Staff are also willing to accommodate vegan requests across the menu.
Browning (Glacier National Park area):
Ptarmigan Dining Hall (Many Glacier Hotel) – Offers vegan-friendly menu items such as the “Montana Lentil Burger” and house-made falafel, spotlighting pulses in a scenic, upscale setting.
Bozeman:
Thyme Bistro (Gallatin College) – This student-run bistro has featured a “Montana Lentil Soup” with brown and green lentils, carrots, onions, garlic, and herbs. It’s vegan, gluten-free, and dairy-free.
Feast Bistro – Known for creative pairings, their “Pineapple Chili Salmon” has included toasted quinoa and lentils, plus crispy spiced chickpeas.
Herb & Omni – Features chickpeas prominently, including “Chickpea Fritters” on their Herbivore menu, served with parsnip hummus, date tamarind chutney, chili oil, and herb salad. They also serve a “Spring Lettuces” salad with fried chickpeas.
Missoula:
Boxcar Bistro – Their winter menu has featured a “Forest Mushroom & Fried Chickpea Ragout” served with Parisienne gnocchi, showing off the savory side of pulses.
Kalispell:
Himalayan Kitchen – This Indian restaurant offers a wide variety of pulse-based dishes like “Daal Makhani,” “Chana Masala,” “Tadka Daal,” and “Chana Saag,” highlighting lentils and garbanzo beans in traditional, flavorful recipes.
Butte:
Saffron Catering (Restaurant Menu) – Lists falafel, a classic chickpea-based dish, as a regular item on their rotating menu, bringing Middle Eastern flavors to the pulse scene in Butte.
The Bottom Line:
Restaurants like these are leading by example, showing that pulse crops aren’t just for farmers’ markets or health food stores—they belong on the menu. They add richness, depth, and local character to meals while supporting Montana’s agricultural economy.If you’re a restaurant owner, chef, or menu planner, consider the many ways pulses can enrich your offerings. From flavor to sustainability, Montana-grown lentils, peas, and chickpeas are ready for the spotlight.
▶ Are you a chef or restaurant owner interested in adding pulse crops to your menu? Contact the Montana Pulse Crop Committee to learn how you can source local pulses and join the movement. Let’s put more Montana-grown goodness on the table.
