Can Opener Quarantine Gourmet

Mediterranean Chickpea Salad

It is Week Four of quarantine, and our fresh food supply is dwindling in an attempt to keep grocery store contacts to a minimum. The reserves of fresh vegetables in the fridge are waning, and some of them are earmarked for upcoming meals. But let's not that keep us from some tasty nearly-gourmet meals! We are prepared and ready to carry on!

One of the things I'm enjoying about working from home-- besides the yoga pant dress code and hanging out with my four-legged support staff-- is not having to worry about packing a lunch every day. That one small thing makes life so much simpler and stressless. It's so much nicer to take a break from the computer and whip up something spontaneous.

Nearly all the ingredients for today's Mediterranean Garbanzo Salad came from the cans and jars in the pantry rather than the fridge, and they still offer a really nice fresh tasting plant-based meal. National emergency or not, stocking up on things like this is how I roll. Don't fret if you don't have all of these items on hand-- use what you have. The whole idea is to not be limited by recipe requirements, but to make the most of the ingredients you have around.

And hey, if you're missing something you wish you had, make a list and get on the pantry readiness program!

This salad will hold for several days, and actually improve with additional marinating time. Pile it onto toasted bread and drizzle it with additional olive oil, make it into a traditional sammy just like a tuna salad, or roll it into a lettuce or tortilla wrap. It would also shine mixed into hot pasta, again with an additional dousing of heart-healthy olive oil and a little of the reserved pasta water to make a silky sauce.

Mediterranean Garbanzo Salad

4 Tbsp. red wine vinegar
6 Tbsp. extra virgin olive oil (about 8-9 swirls from a pourer)
2 cloves garlic, crushed or finely minced
Salt and pepper to taste

1 15 oz. can garbanzo beans, drained, and slightly mashed with the side of your knife
1 pepper from a jar of roasted red peppers, chopped*
1 small fistful sun-dried tomatoes, oil packed or not, finely chopped*
1 large fistful of jarred Kalamata olives, roughly chopped
1/2 jar or can artichoke hearts, chopped
1 small shallot or small onion, finely chopped

In a medium mixing bowl place the first four ingredients (vinegar through pepper,) and vigorously whisk to emulsify. Plop the six remaining ingredients in and toss lightly with a spatula. Makes three hearty servings.
*For a summer season version substitute fresh red peppers and tomatoes.

My four-legged work crew, wishing for a walk.