Buy dried beans, chickpeas and lentils instead of canned ones. Cook a big batch, then freeze it in portions, so it is as quick to use as a can.
Food cans have a thin plastic lining on the inside, and the metal lids on glass jars are lined too (canada.ca/en/health-canada/services/food-nutrition/food-safety/packaging-materials/bisphenol/survey-bisphenol-baby-foods-prepackaged-glass-jars-metal-lids.html). Dried beans skip both. They save money as well: a 2025 US price check found that half a cup of beans cooked from dry cost about 40% less than the same amount from a can (vrg.org/blog/2025/08/12/food-economics-canned-beans-versus-cooked-dried-beans/).
The catch: most dried beans come in a plastic bag, so buy them from a bulk or refill store, or in a paper or cardboard pack, to cut plastic as well. Dried beans also take time to soak and cook. Lentils and split peas need no soaking and cook in about 20 to 30 minutes.