I’ve been on a curried chickpea kick lately, I can’t even explain it.  In my attempt to find a new way to make them, I came across this recipe from Whole Foods.  I’ve made a few tweaks, but I think you’ll love it! Before we get to the recipe, let’s talk about curry for a second.  Some of you may…

Upon a really weird craving for curried chickpeas I came up with this dish.  It’s already pretty simple to make but you can cut the cooking time down by using canned chickpeas (drained and rinsed) although I love making my own beans (see instructions at the end on how to make your own beans). This dish can be eaten on…

A quick and nutrient-dense salad which can be had alone or as a main course.  Packed with fiber, protein and healthy fats, this is a super satisfying salad.   Enjoy!   Save Print Ingredients 1 pound asparagus ¼ cup extra-virgin olive oil Juice from ½ medium lemon 1 tablespoon finely minced fresh basil ¾ cup coarsely chopped fresh basil leaves 1½…