This is a variation on a salad we tried at 3 Patapoufs patisserie in Hochelaga, recreated as best as we could at home. I like to add a grain such as farro. I've added edamame beans in a pinch when I was short of chickpeas.

This method makes some really tasty rice as well as black beans.

"As the national dish of the Philippines, chicken adobo recipes probably number in the gajillions. But Felina's takes classic ingredients and combines them with a little bit of history! Simple to make, this dish will definitely become a go-to recipe. Plus, the leftovers taste even better the next day...especially with a fried egg on top!"

Made for Mary Lechasseur's 85th birthday party.

Makes one 9-inch 3-layer cake

Often made by Mary Lechasseur on Christmas Eve and shared with James T. Pratt.