Nutrition in the Aisles - Retail Dietitian Toolkit

Theme 6: Canned Foods Fill MyPlate

Talking Point

Talking Points


MyPlate brings to life the recommendations of the 2015 Dietary Guidelines for Americans with an emphasis on fruits and vegetables, which should fill half your plate.


When it comes to nutrition “all forms” count (canned, fresh, frozen and dried), including canned fruits, vegetables, beans and seafood/proteins.


Canned foods help you make healthy food choices from all five food groups including fruits, vegetables, grains, protein foods and dairy to get the nutrients you need.

Education Materials

Education Materials

MyPlate Fact Sheet, available on, provides tips for how to incorporate more fruits and vegetables into the diet.

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Maple Chipotle Chickpeas

Serves 4-6

Maple Chipotle Chickpeas


2 cans (14.5 oz each) chickpeas/garbanzo beans
1 canned chipotle pepper packed in adobo
2 TBS quality maple syrup
2 TBS sesame seeds
1 1⁄2 TBS olive oil
1 TSP black pepper
1 TSP salt


Preheat your oven to 375 degrees. Empty cans of chickpeas into colander and then rinse thoroughly. Pat dry on a paper towel then let air dry for 10 minutes. In a large mixing bowl, combine salt, pepper, olive oil, and chickpeas and toss to coat. Line a baking sheet with parchment paper, then spread out chickpeas and roast in the oven for 30 minutes, spreading them around every 10 minutes. Mince the chipotle pepper as fine as possible, then combine with maple syrup and sesame seeds and put in a pan on medium high heat. Add in the roasted chickpeas and sauté for 2 minutes until evenly mixed. Pour back on the baking sheet and let cool before eating.

Tweetable Tip

Tweetable Tip

Try these on-trend recipes with canned ingredients to pull together a MyPlate Win any time of day.

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