Peanut Chickpea Yam Stew

Yield: 4-6 servings

1 tbsp olive oil

1 medium onion, diced

5 cloves of garlic, finely minced

1 tbsp ginger, grated

1 large sweet potato, peeled and chopped

2 tsp ground cumin

1 tsp chili flakes

6 oz tomato paste

6 cups vegetable stock

3/4 cup creamy peanut butter

1 can chickpeas

5 cups kale, stems removed and chopped

salt and pepper

cilantro, to garnish

1. Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
2. Reduce heat to medium-low, and add the garlic and ginger. Cook for another minute, until fragrant.
3. Add the sweet potato and cook for a few more minutes.
4. Add the cumin, chili flakes, tomato paste, vegetable broth, peanut butter, and chickpeas. Stir well until the tomato paste and peanut butter have mostly dissolved into the broth.
5. Bring to a boil and simmer until the sweet potatoes are just tender, about 15 minutes.

6. Once the sweet potatoes have softened, use a large wooden spoon to mash some of the sweet potatoes against the side of the pot. This is to help thicken the soup.
7. Add the kale and cook for 5 minutes, or until kale is tender.
8. Garnish with cilantro, chopped peanuts, and serve with rice.


https://www.noracooks.com/peanut-soup/#wprm-recipe-container-13357/

Chickpea Corn Tomato Curry

Yield: 3-4 servings

1 tbsp coconut oil

1/2 onion, chopped

1 cup cherry tomatoes, halved

1 tbsp chili powder

1 tbsp curry powder

1 tbsp ground cumin

1 tsp red chili flakes

3 cloves garlic, minced

1 14-oz can chickpeas, rinsed and drained

3/4 cup corn

1 can coconut milk

salt and pepper

1 1/2 cup spinach

juice of 1/2 lime

cilantro, roughly chopped

1. In a large pot, heat the oil over medium heat.

2. Once hot, add the onions with a pinch of salt. Sauté for 3 to 5 minutes, or until soft.

3. Add the tomatoes and spices, and cook for 3 minutes, stirring.

4. Add garlic, chickpeas, corn, and coconut milk. Stir to combine. Simmer for about 10 minutes, stirring occasionally.

5. Season with salt and pepper.

6. Add spinach and lime juice and stir until spinach wilts.

7. Garnish with cilantro. Serve over rice.

https://thefeedfeed.com/janetsmunchmeals/chickpea-tomato-curry

Corn, Chickpea, and Avocado Salad

Yield: 2-3 servings

2-3 ears of corn, shucked, kernels removed (or 1-2 cups frozen corn)

1 14-oz can chickpeas, rinsed and drained

1 tbsp olive oil

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

zest of 1 lime

salt and pepper

2-3 cups lettuce (can be mixed greens, spinach, arugula, etc)

1/2 cucumber, diced

1 cup cherry tomatoes, halved

1/4 cup cilantro, chopped

1-2 green onions, chopped

1 avocado, diced

optional: 1/4 cup feta, crumbled

optional: grilled chicken or fish

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the corn and chickpeas. Add the oil, spices, lime, and salt and pepper, and mix well. Spread over prepared baking sheet and roast until lightly browned, about 20 minutes. Remove from oven and let cool slightly.

3. In a large bowl, combine lettuce, cucumber, tomatoes, cilantro, green onion, and any optional ingredients. Top with corn and chickpeas.

4. Add avocado and shallot vinaigrette just before serving.

https://www.halfbakedharvest.com/corn-tomato-and-avocado-chickpea-salad/ https://www.bonappetit.com/recipe/corn-and-chickpea-bowl-with-miso-jalapeno-tahini

Yellow Chickpea Pumpkin Curry

Yield: 4 servings

1/2 tbsp coconut oil

1/2 onion, chopped

1 carrot, chopped or julienned

3 cloves garlic, minced

1 tbsp ginger, grated

2 cups pumpkin or butternut squash, cubed

1 head cauliflower, cut into florets

1 tbsp yellow curry paste

1 tsp ground turmeric

1/4 tsp cayenne pepper, or to taste

1 can coconut milk

1 cup broth or water

2 tbsp creamy peanut butter

1 tbsp tamari or coconut aminos

salt and pepper, to taste

1 red bell pepper, julienned

1 can chickpeas, rinsed and drained

1/2 cup frozen peas

to garnish: cilantro, green onion, and chopped peanuts

1. Place a large pot over medium high heat. Add coconut oil, onion, carrot, garlic, and ginger and cook for 2 to 3 minutes.

2. Add cauliflower florets and cubed pumpkin. Saute for about 5 minutes until vegetables begin to soften a bit.

3. Add curry paste, turmeric, and cayenne, and cook for 30 seconds.

4. Add coconut milk, broth, peanut butter, tamari, and salt and pepper. Stir well to combine and cook for 5 minutes.

5. Add bell pepper and chickpeas. Simmer over medium-low heat for 10 minutes.

6. Just before serving, stir in frozen peas and simmer an additional minute.

7. Garnish with cilantro, green onion, and chopped peanuts.

https://www.ambitiouskitchen.com/nourishing-yellow-chickpea-pumpkin-curry/

Sesame Ginger Chickpea Cakes

Yield: 8 patties

3 tbsp olive oil, divided

1 shallot, chopped

1 tbsp tamari

1 clove garlic, minced

1 can chickpeas, mashed with a fork

2 scallions, chopped

1/2 tbsp grated fresh ginger

1 tsp sesame oil

2 eggs, gently whisked

1/2 tsp coriander

1/4 cup cilantro, chopped

1/2 cup gluten-free flour

1 cup gluten-free breadcrumbs

2 tbsp sesame seeds

salt and pepper

1. In a small pan, heat 1 tablespoon of the olive oil. Add the shallots and cook for a few minutes on medium heat until translucent. Turn off heat and add tamari and garlic. Stir together in the hot pan for another minute. Set aside.

2. In a medium bowl, combine the chickpeas, scallions, ginger, sesame oil, eggs, coriander, cilantro, flour, and cooked shallots.

3. Form into patties. Try to pack into a ball and then gently press down to flatten. They will fall apart easily, so just try to pat them together as best as you can.

4. Spread the breadcrumbs on a plate. Mix in sesame seeds, and a few pinches of salt and pepper. Roll each patty in the breadcrumb mixture, covering liberally, and set aside.

5. Heat the remaining 2 tablespoons of olive oil in a large skillet (be sure the bottom of your skillet is completely coated with the oil). When the oil is hot, add the patties. Cook for 1 to 2 minutes on each side, or until golden brown. Serve with yogurt sauce.

https://www.loveandlemons.com/sesame-ginger-chickpea-cakes/

Beet Hummus

Yield: 2 cups

1 small cooked beet, peeled and cooled

1 can chickpeas, mostly drained

zest and juice of 1 lemon

2 cloves garlic, minced

2 tbsp tahini

1/4 cup olive oil

salt and pepper

1. Quarter the cooked beet and place it in the food processor. Blend until only small bits remain.

2. Add remaining ingredients except for olive oil and blend until smooth.

3. Drizzle in olive oil as the hummus is mixing.

4. Taste and adjust seasonings as needed. If too thick, add a bit of water.

5. Will keep in the fridge for up to a week.

https://minimalistbaker.com/roasted-beet-hummus/

Roasted Red Pepper and Tomato Soup

Yield: 3 servings

2 red bell peppers, quartered

4 cloves garlic, skin on

1 tbsp olive oil

1/2 onion, diced

1 can diced tomatoes (ideally San Marzano)

2 cups vegetable stock

1 tbsp red wine vinegar

1 tbsp maple syrup

3/4 tsp smoked paprika

1/4 tsp red pepper flake

salt and pepper

1 can chickpeas, drained, rinsed, and smashed with a fork

(optional) garnish: fresh herbs (parsley or cilantro), pine nuts, vegan parmesan cheese

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Arrange red pepper on one end of the baking sheet and garlic on the other.

3. Roast for about 20 to 25 minutes, or until skin on peppers in bubbled and mostly blackened. 

4. Remove from the oven and place peppers in a bowl. Cover with plastic wrap to allow them to steam for 2 to 3 minutes. The skin should then be easy to peel away. Also remove skin from roasted garlic.

5. In a medium pot, heat olive oil over medium heat. Add onion and saute for 5 minutes, or until softened.
6. Add peeled peppers, garlic, tomatoes, stock, vinegar, maple syrup, paprika, red pepper flake, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally.
7. Pour the soup into a high speed blender. Purée until smooth, scraping down sides as needed. 

8. Serve with smashed chickpeas on top, or with fresh herbs, a bit of pine nuts, or vegan parmesan cheese.

9. Leftovers keep well covered in the refrigerator for 3 to 4 days.

https://minimalistbaker.com/romesco-soup-with-smashed-chickpeas/

Chickpea Scramble

Yield: 2-3 servings

2 tsp ground turmeric

2 tsp ground cumin

1/2 tsp ground ginger

1/2 tsp smoked paprika

salt and pepper, to taste

1-2 tbsp water

1 can chickpeas, drained and rinsed

1 tbsp coconut oil

4-6 tbsp baba ganoush

1. In a medium mixing bowl, combine turmeric, cumin, ginger, paprika, salt, pepper, and water and mix into a pourable paste.

2. Add chickpeas to the bowl. Using a fork, mash half the chickpeas, evenly distributing the spices until the chickpeas are coated.

3. Heat coconut oil in a large skillet over medium heat. Once hot, add chickpeas. Stir to coat, and cook for 3 to 4 minutes, stirring occasionally.

4. Add baba ganoush. Stir to combine, and cook for 3 to 4 more minutes or until the scramble is slightly drying out and taking on a golden-brown color.

5. Serve the chickpea scramble as is or with desired garnishes - roasted sweet potatoes, avocado, cilantro, extra baba ganoush, and hot sauce.

https://minimalistbaker.com/fluffy-chickpea-scramble-30-minutes/

Mediterranean Three Bean Quinoa Salad

Yield: 4 servings

Salad:

1 cup quinoa

2 cups water

1/2 lb green beans, cut into 2-inch pieces

1 can chickpeas, drained and rinsed

1 can white beans, drained and rinsed

1 red bell pepper, diced

1 yellow bell pepper, diced

1 cup cucumber, diced

1 cup grape tomatoes, halved

1 shallot, diced

1/3 cup kalamata olives, pitted and chopped

fresh basil, thinly sliced

optional: 1/4 cup feta cheese, crumbled

Dressing:

1/4 cup olive oil

1 tbsp balsamic vinegar

2 cloves garlic, minced

1/4 tsp dried basil

1/4 tsp dried oregano

salt and pepper

1. In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer for 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Transfer quinoa to a large bowl.

2. In the meantime, blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Drain the green beans and place in a bowl of ice water. Drain well and pat dry.
3. Prepare the dressing by whisking together all dressing ingredients in a small bowl. 

4. Add the green beans, chickpeas, white beans, peppers, cucumber, tomatoes, shallot, olives, basil, and feta cheese (if using) to the bowl with the quinoa.

5. Pour dressing over the salad and gently stir until salad is coated with dressing.


https://www.twopeasandtheirpod.com/mediterranean-three-bean-quinoa-salad/

Moroccan Sweet Potato Salad

Yield: 4 servings

2 sweet potatoes, diced

1 bunch carrots, sliced length-wise (some heirloom purple ones are great for colour contrast)

1 can chickpeas, drained and rinsed

3 tbsp olive oil, divided

salt and pepper

2 tbsp tamari

1 tbsp maple syrup

1 tsp cumin

1 tsp paprika

1/2 tsp garlic powder

1 yellow pepper, diced

1 cup cherry tomatoes, halved

1 shallot, thinly sliced

1 cup cilantro, roughly chopped

1 sprig of mint, roughly chopped

1/4 cup pistachios, chopped

1. Preheat the oven to 375F. Line three baking sheets with parchment paper.

2. Place the sweet potatoes on one baking sheet. Toss with one tablespoon of olive oil and salt and pepper. Roast for 20 minutes, or until tender.

3. Place carrots on a second baking sheet. Toss with another tablespoon of olive oil and salt and pepper. Roast for 20 minutes, or until tender.

4. Toss chickpeas with last tablespoon of olive oil, tamari, maple syrup, cumin, paprika, garlic powder, and salt and pepper. Roast for 10 minutes.

5. In a large bowl, combine sweet potatoes, carrots, chickpeas, yellow pepper, cherry tomatoes, shallot, cilantro, and mint. Toss to combine. Sprinkle the chopped pistachios on top and serve with date vinaigrette.


http://thefirstmess.com/2015/07/01/moroccan-sweet-potato-sunshine-salad/

Butter Chickpea Curry (Vegan)

Yield: 4-6 servings

1 tbsp coconut oil
1 onion, chopped
3 cloves garlic, finely minced
2 tsp ground cumin
2 tsp paprika
1 tsp turmeric
1 tsp coriander
1 tsp garam masala
1/2 tsp cayenne
salt and pepper
1 can coconut milk
1/4 cup tomato paste
2 cans chickpeas, drained and rinsed
1 cup peas
1/4 cup cilantro, chopped

1. In a large pot, heat coconut oil over medium heat. Add onion and saute for 5 to 8 minutes, until softened.
2. Add garlic and continue to cook for 1 minute.
3. Add spices and stir to coat.
4. Add coconut milk, tomato paste, and chickpeas. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add peas and continue to cook for 2 minutes.
6. Garnish with cilantro before serving.

Cauliflower and Chickpea Salad

Yield: 4 servings

Chickpeas:

1 can chickpeas, drained and rinsed
zest of 1 lime
1/2 tsp chili powder
salt and pepper
2 tbsp olive oil

Dressing:
1 tbsp grainy mustard
1/2 tbsp maple syrup
zest and juice of 1 lime
2 tbsp olive oil
salt and pepper

Salad:

1 head of cauliflower, grated
salt and pepper
6-8 radishes, quartered
1/4 cup parsley, chopped
2 sprigs mint, julienned
2 green onions, finely sliced
1 crisp apple (like fuji or pink lady), sliced thin
1 avocado, cut into chunks
1/3 cup sunflower seeds

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Spread chickpeas out on the prepared baking sheet.

3. In a small bowl, combine lime zest, chili powder, salt, pepper, and olive oil. Pour over chickpeas and toss to coat. Roast until lightly crispy and golden, about 15 minutes. Remove from oven and set aside.

4. Prepare dressing by whisking together all dressing ingredients. Set aside.

5. In a large bowl, season cauliflower rice with salt and pepper and drizzle with 2 tablespoons of the dressing. Toss to combine. Let marinate for 10 minutes.

6. Add remaining salad ingredients and roasted chickpeas. Toss with remaining dressing before serving.

http://thefirstmess.com/2014/04/09/vegan-cauliflower-and-roasted-garbanzo-rice-and-peas-recipe/

Mediterranean Chickpea Salad

Yield: 4 servings

Dressing:

1/4 cup olive oil

2 tbsp red wine vinegar

1 clove garlic, finely minced

1 tsp dijon mustard

1 tsp thyme

1 tsp oregano

salt and pepper

Salad:

1 can chickpeas, drained and rinsed

2 cups romaine lettuce, chopped
1 cucumber, chopped
1 shallot, finely diced
1 red pepper, diced
1/4 cup olives, chopped

3/4 cup artichoke hearts
1/4 cup sundried tomatoes, julienne

1/4 cup salami or pepperoni, thinly sliced (optional)
1/4 cup asiago cheese, cubed (optional)

1. Prepare the dressing by combining all ingredients in a small jar. Shake well.

2. In a large bowl, combine all salad ingredients.
3. Toss with dressing and serve immediately.

https://www.foodiecrush.com/italian-chopped-salad-with-marinated-chickpeas/
https://fosterfarmsturkey.com/recipes/mediterranean-chickpea-and-turkey-salad-with-grilled-flatbread/

Moroccan Chickpea Stew

Yield: 4-6 servings

1 tbsp coconut oil

1 medium onion, diced

2 tsp cinnamon

2 tsp ground cumin

2 tsp ground coriander

1 tsp chili flakes

2 cloves of garlic, finely minced

4 dates, pitted and chopped

2 medium carrots, chopped

1 large sweet potato, peeled and chopped
1 small potato, peeled and chopped

1 can crushed tomatoes (preferably fire-roasted)

3 cups vegetable stock 

1 yellow pepper, chopped
1 zucchini, chopped

2 cups chickpeas

1 cup kale, chopped
2 tbsp parsley, chopped

zest of 1 lemon
salt and pepper

1. Heat the coconut oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
2. Reduce heat to medium-low, and add the cinnamon, cumin, coriander and chili flakes. Slowly sauté and stir until the onions are very soft, about 5 minutes.
3. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the chopped dates, carrots, sweet potato, and potato. Stir to coat the vegetables in the spices and oil.
5. Add the tomatoes and vegetable stock. Bring to a boil and simmer until the sweet potatoes are just tender, about 15 minutes.

6. Add the yellow pepper, zucchini, and chickpeas. Simmer until the peppers and zucchini are tender and the sweet potatoes are quite soft, about 5 minutes.
7. Add the kale and cook for 1 minute, or until just wilted.
8. Garnish with parsley, lemon zest, and season with salt and pepper.


http://thefirstmess.com/2013/09/26/moroccan-style-vegan-vegetable-chickpea-stew-recipe/

Kale, Brussel Sprout, and Chickpea Caesar Salad

Yield: 4 servings

Chickpeas:

1 can chickpeas, drained and rinsed

2 tsp smoked paprika

1 tsp tamari

1 tsp maple syrup

salt and pepper

Salad:

2 bunches lacinato/dino kale

1/2 lb brussel sprouts

1/4 head green cabbage

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Dry the chickpeas with paper towel and place them on the prepared baking sheet. Sprinkle the smoked paprika, tamari, maple syrup, salt, and pepper over top. Toss chickpeas lightly to coat and place in the oven. Roast chickpeas until slightly crispy, about 20 minutes, making sure to stir them around once or twice. Set aside.

3. Meanwhile, slice kale, brussels sprouts, and cabbage and place in a large mixing bowl.
4. When chickpeas are cool, add to salad bowl. Serve with caesar dressing and vegan parmesan cheese. Serve immediately.

http://thefirstmess.com/2015/01/14/kale-brussels-sprout-caesar-slaw-w-pine-nut-parm/

Chickpea Stew

Yield: 4-6 servings

2 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, finely minced

2 carrots, diced

1 red pepper, diced

2 roma tomatoes, diced

3 tbsp tomato paste

2 cups vegetable stock

1 tsp dried basil

1 tsp dried oregano

1/4 tsp red pepper flakes

2 bay leaves

salt and pepper

1 can chickpeas, drained and rinsed

1/4 cup parsley, finely chopped

1. In a large pot, heat oil over medium heat. Add onions and sauce for 3 to 5 minutes.

2. Add garlic and carrots and continue to cook for 2 to 3 minutes.

3. Add red pepper, tomatoes, tomato paste, vegetable stock, and spices. Stir to combine. Bring to a boil, then cover, and reduce heat to low or until just simmering. Cook for 10 to 15 minutes.

4. Add the chickpeas. Stir to combine. Continue to simmer for another 10 to 15 minutes.

5. Just before serving, garnish with parsley.

http://www.lordbyronskitchen.com/vegan-chickpea-stew/

Nicoise Salad (Vegan)

Yield: 2-3 servings

Salad:
4-5 small red or yellow potatoes
1 cup green beans, trimmed
1 head lettuce, butter or romaine
1/2 cup Nicoise, green, or kalamata olives, pitted
1/2 cup cherry tomatoes, halved
1 small red beet, grated

Chickpeas:
1 can chickpeas, drained and rinsed
1 tsp dijon mustard
1 tsp maple syrup
1 tsp dill
salt and pepper
1 tbsp sunflower seeds

Dressing:
1 shallot, finely diced
1 tsp dijon mustard
1/2 tsp thyme
1/3 cup red wine vinegar
1/4 cup olive oil
salt and pepper

Optional: 
tuna or salmon
hardboiled eggs


1. Add potatoes to a small pot filled with cold water until just covered. Bring to a boil over high heat, then reduce heat to medium until the water is just simmering. Cook uncovered for 12 to 20 minutes, or until a knife slides easily through. Drain and cool. Cut into quarters.
2. Meanwhile, fill a medium pot with water and bring to a boil. Add green beans and boil for 2 to 4 minutes and just slightly tender. Drain and immediately immerse/rinse in cold water to stop cooking process. Drain and set aside.
3. Add chickpeas, mustard, maple syrup, dill, salt and pepper, and sunflower seeds to a small mixing bowl. Stir to combine. Mash a few chickpeas to create texture. Set aside.
4. Prepare the dressing by adding all dressing ingredients to a mason jar and shaking vigorously to combine, or whisk together in a small mixing bowl. Set aside.
5. To serve, add lettuce to a bowl. Top with potatoes, green beans, chickpeas, olives, tomatoes, beets, fish (optional), and eggs (optional). Serve with dressing.


https://minimalistbaker.com/vegan-nicoise-salad/

Tomato Basil Chickpea Salad

Yield: 4 servings

1/2 cup quinoa
1 cup water
2 cups baby spinach leaves

1 can chickpeas, drained and rinsed

1 cup cherry tomatoes, halved
1 cucumber, deseeded, chopped
1 tbsp olive oil
salt and pepper

1. Put the quinoa and water in a small saucepan and bring to a boil. Reduce the heat, cover, and cook until the water is absorbed, about 15 minutes. Remove from heat and let cool. 

2. To assemble the salad, add the baby spinach to a large bowl.  Top with the quinoa, chickpeas, tomatoes, and cucumber. Drizzle with olive oil and season with salt and pepper.
3. Serve with avocado basil dressing.


http://happyhealthymama.com/loaded-spinach-salad-with-creamy-avocado-basil-dressing.html

Roasted Broccoli, Sweet Potato, and Chickpea Salad

Yield: 4 servings

Vegetables:

2 small sweet potatoes, chopped

1 head broccoli, chopped into florets
1 red pepper, diced

2 tbsp olive oil or coconut oil

salt and pepper

Chickpeas:

1 can chickpeas, drained and rinsed

1 tbsp olive oil
1 tsp coconut sugar

1 tsp ground cumin
3/4 tsp smoked paprika
3/4 tsp tsp garlic powder
1/2 tsp ground coriander
1/4 tsp ginger powder
1/4 tsp ground cardamom
pinch cayenne pepper or red pepper flake

salt and pepper

1. Preheat oven to 375F. Line three baking sheets with parchment paper.

2. Add sweet potatoes to one sheet, and the broccoli and red pepper to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Toss to combine. 

3. In a mixing bowl, add chickpeas, oil, coconut sugar, and spices. Stir to combine. Place on third baking sheet.

4. Bake the broccoli and chickpeas for 15 to 20 minutes, and sweet potatoes for 25 to 30 minutes. Stir each near the halfway point. 

5. Serve with lemon dill hummus sauce. 

6. Best when fresh, though leftovers keep stored separately for 2 to 3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.

https://minimalistbaker.com/roasted-broccoli-sweet-potato-chickpea-salad/

Wheatberry Chickpea Salad

Yield: 4 servings (side)

1 cup dry wheatberries

1 can chickpeas, drained and rinsed

1 cucumber, deseeded and diced

1 yellow pepper, diced

1 cup cherry tomatoes, halved

1/4 cup parsley, finely chopped

2 green onions, finely sliced

1 tbsp olive oil

salt and pepper

1. In a medium pot, place wheatberries in 4 cups of water. Bring to a boil, then reduce heat to low and simmer for one hour. Drain and cool.
2. Once wheatberries are cool, in a large bowl, mix wheatberries together the remaining ingredients, Stir to combine.
3. Serve with balsamic tamari dressing.


http://ohsheglows.com/2010/12/28/back-on-track-wheat-berry-and-bean-salad/