Chickpea, Tomato, & Cucumber Salad

After a cool, rainy few months here in Florida, we are finally enjoying sunny, warm days that are more typical of a Florida winter. When the temperatures rise, I tend to make a lot more salads for lunch and dinner. I like to make salads for lunch using whole grains or legumes and lots of colorful, crunchy vegetables. 

I usually make a large salad that my husband and I can enjoy for a few days. This type of salad keeps well refrigerated and can be a side option for dinner served with grilled meat or poultry or a light lunch. It also packs well for outdoor dining or school or office lunches.

Adding grains or dried beans to your basic vegetable-based salad adds protein and fiber and creates a heartier salad that keeps you full for hours. I always keep canned beans in my pantry to add to soups and salads to add nutritional value and to make a simple dish into a main course. 

As well as tomatoes, peppers, cucumbers, and onions, you could add other vegetables to this salad, such as blanched green beans or asparagus, salad greens, or even a can of tuna, or grilled diced chicken or shrimp.

Deborah Mele