Lunch - June 30, 2009

This was a little salad I made up for Matt's lunch. He likes bean salads to toss with a box of lettuce at work. Our local source for prepackaged bean salads has dried up.

Chickpea Salad Topper
1 cup of chickpeas drained (with 3 tbsp of liquid reserved)
2 green onions (white part chopped, green part sliced)
1 Hungarian pepper (chopped)
1 tomato (chopped)
1 yellow squash (chopped)
1 tbsp olive oil
2 tsp red wine vinegar
3 tbsp of reserved liquid from chickpeas

I used chickpeas that I had cooked up following the basic recipe in Bishop's Italian Vegetarian cookbook.

Matt really liked this. He said it was the fresh tomato that made it so good.