Over the summer we always get a share from a local CSA and the produce is absolutely divine! In fact, the vegetables are usually so good that I don't want to cook them. I feel like they are absolute perfection on their own and that if I change the flavor at all, I will be missing out on the veggies' natural goodness. In addition to eating the veggies raw, I usually come up with some interesting salads as well. This is often just a way for me to incorporate beans or lentils into my summer diet when all I want to do is eat fresh fruit & veggies.

Many of the fabulous salads we devour all summer long are just not the same in winter because the vegetables (even organic) from the grocery stores here in Michigan are . . . shall I say, lacking that special something you get when they're vine-ripened and fresh picked by your local farmer. I do still enjoy a nice salad in the winter, even when the pickings are slim. This salad is a great one for winter because you only need a few ingredients which are easily accessible all year round.

They just put in a Trader Joe's by my house and I actually found tasty cucumbers and tomatoes there last week. In fact, they were so good that when I made this, I wanted to just keep eating it all day. I thought I should mix it up a little so I came up with two other versions. This would be a great way to pack three different light and healthy lunches for work. You could certainly add more veggies or herbs, but this is one of those things that I throw together when I'm really hungry and don't have a lot of time for washing & chopping. It's SO EASY! You can whip it up in a jiffy and the results are delicious and nutritious!

To find a CSA or Farmer's Market in the United States, go to: http://www.localharvest.org/

Here's the simplest version, your base recipe.
VERSION 1:

INGREDIENTS:
1 can chickpeas/garbanzo beans
1 beefsteak tomato (or 2 roma or 1 pack cherry or grape tomatoes)
1 cucumber
your favorite salad dressing (middle eastern or italian are great choices)
salt & pepper, to taste

DIRECTIONS:
1. Drain and rinse the chickpeas
2. Chop the tomato and cucumber
3. Put it all in a bowl, sprinkle on your favorite dressing, and mix!
4. Add salt & pepper to taste (optional)



VERSION 2:

Put some of the version 1 Chickpea Salad over your favorite greens. (It tastes great on romaine)
You may need to add more dressing.


VERSION 3:

Boil some quinoa and/or rice (or your favorite grain). You could also use a pre-cooked packet. My quinoa-loving, meat-eating cousin just told me that he eats quinoa and brown rice packets from Costco for his lunch at work.

After it cools, mix with some of the version 1 Chickpea Salad. You may need to add more dressing and/or salt & pepper.