My love affair with America’s Test Kitchen continues unabated. This week’s trip to the library ended with me borrowing two more of their publications. It was fate–The Best Light Recipe called to me from the new books rack the instant I stepped in the door. This recipe for a north African-inspired bean salad came from that book. The dish consists of chickpeas, dressed simply with olive oil, lemon juice, and some herbs and spices, with contrast provided by carrots and dried apricots. It’s best at room temperature and it keeps for days, making it pretty much the perfect lunch food. In the future I’ll bulk it up with more vegetables.