By Irene Hayton and Carol Song 2 cups (500 ml) cooked chickpeas, or 19 ounce (540 ml) can, rinsed and drained 20 grape tomatoes or cherry tomatoes, halved ½ cup (125 ml) crumbled feta cheese ½ cup (125 ml) diced...

The legume family includes lentils, beans, peas, peanuts, and chickpeas. Legumes are very nutritious. They contain protein, folic acid, thiamine, and zinc. They are also rich in fiber and are a good source of iron and magnesium. Legumes have a...

By Irene Hayton This recipe is from Eating Alive II. Serve slices of Turkey Loaf with steamed vegetables and brown rice. It’s also good served warm or cold on whole-grain buns with sliced tomato, lettuce, sliced avocado, Dijon mustard, and...