Increased consumption of pulses (the edible grains of legumes) is recommended to promote healthy and sustainable dietary patterns (Willet et al., 2019). However, the lack of knowledge and skills have been identified as major barriers to their consumption (Figueira et al., 2019). Supporting adolescents to regularly consume pulses can contribute to improved total dietary intake, and positive dietary patterns that can be carried into adulthood impacting future generations (Norris et al., 2022). This project aimed to increase adolescents’ knowledge, skills and motivation to prepare and consume pulse-based foods. Highschool students (14-15 years old, n=16) participated in two one-hour home economics lessons in a government-funded high school in Brisbane, Australia. The lessons were facilitated by a member of the research team and dietitian, and included the presentation and discussion of information about the nutritional and environmental benefits of pulses, and preparation and consumption of three pulse dishes (hummus, falafel and bean burgers). Participants completed a paper survey at baseline, immediately after, and six months after the final lesson regarding their knowledge, skills, motivation and consumption of pulse foods. A home economics teacher (n=1) who was involved in assisting the facilitation of the classes participated in a 15 minute interview evaluating the effectiveness and potential scalability of the lessons. Survey responses were analysed for change in responses across time point using the Mann-Whitney U test with statistical significance determined when p<0.05. The teacher interview was analysed using an inductive thematic approach. Adolescents’ knowledge of the term ‘pulses’ and awareness of environmental benefits of consuming pulses increased across each time point (p<0.001). There was no statistically significant change in skills, motivation or consumption of pulses. The teacher reported that having a guest teacher increased student engagement and improved student behaviour, and expressed intentions to increase the use of pulses in home economics classes more broadly across the high school curriculum. Home economics classes alone can significantly increase knowledge of pulse foods. However to effectively increase consumption of pulse based foods amongst adolescents future strategies should concurrently involve a range of strategies aimed to improve the accessibility, availabililty and appeal of pulse-based foods, whilst addressing social and cultural norms of eating pulse foods.