One choice D and I have made this year is to try and cut back on our meat consumption. This means more mushrooms, more whole grains and hopefully, more beans and bean-like objects. I have a great aversion to the slightly gritty texture of beans though, so I’m searching hard to find ways to enjoy them. I like hummus, so that’s one. And now I like this lemon-y, onion-y, olive-y salad. It’s a great balance of crisp and soft and tangy and salty. I highly recommend it, especially on a piece of seeded whole grain toast. My next recipe to try? Crispy roasted chickpeas. Then maybe I’ll move on to another member of the bean family!