These are the days of legumes (aka pulses). I rotate various kinds of beans —white, broad, blackeye, green, lima—, and also peas, split peas, chickpeas, lentils... and I'm open to trying more! I just don't use two or more together, because their taste becomes then indifferent, and it's a shame, because each of them alone is delicious.
Legumes are common in the so called “Mediterranean” diet. It's a low-fat food, rich in protein, fiber, and antioxidant vitamins, which makes it a recommended food against diabetes, heart disease, hypertension or cancer.
They have a lot of calories but they help in weight loss, not letting you feel hungry easily. I eat them often, in small servings and without much olive oil to avoid adding even more calories.
Along with legumes I have a slice of whole wheat bread, a salad — broccoli, cauliflower, wild chicories (in all cases with olive oil and lemon), but most often tomatoes (with olive oil, oregano, thyme and onion) — and a glass of wine.