A Super-Duper Fast Lunch

This could not be more simple and to make it better it contains cheap ingredients that are in a lot of people's fridges at home.

Mexican Chickpea Salad

You need a can of chickpeas, salsa, cilantro and the juice and rind of a lime.  Directions: rinse chickpeas, add salsa, big handful of cilantro, juice of lime and rind. Chill to let the flavours mingle. You can add salt and pepper if you like. That's it!

Another version of this salad involves combining black beans, fresh tomatoes, red onion, avocado, a squeeze of lime and cilantro. Happy eats!

Summer Rice Salad

Trying to figure out something different for dinner, I was recently wandering the aisles at my local Bulk Barn and noticed the various rice blends they have available. I grabbed some, just to try. When I got home, it occurred to me that these rice blends would be perfect for a cold, rice salad. Most of the blends available have bulger wheat, wheat berries, lentils, et al. and are just screaming to be chilled with a nice vinaigrette!

I settled on a tabouleh recipe: a simple 1/4 cup of lemon juice and 1/2 cup of olive oil. Mark Bittman recommends using lots of freshly ground pepper. Added some red peppers and cilantro I had on hand and voila! It tastes incredible! Next summer party I am making this because it is SO easy!