Pulses are nutritionally important grain legumes that include dry beans, dry peas, garbanzo beans, and lentils. Schools are required to offer one-half cup pulses per week for each student participating in the National School Lunch Program [NSLP]. A survey of school nutrition directors and nutrition specialists was administered in Washington State to assess barriers, opportunities, and methods of serving pulses in cafeterias. Findings showed that to meet NSLP requirements, pulses were served primarily as a vegetable on the salad bar and as an ingredient in chili. Barriers to serving pulses included lack of equipment and time, especially for dry beans. Recipes using pulses and knowledge on how to prepare pulses were identified needs of the respondents. Survey findings will be useful to encourage school nutrition directors to serve a wider variety of pulses which may in turn increase student acceptance and consumption of pulses.