Nurturing my inner... when canned and fresh collide

The other day I was hungry, but not that hungry.  It was around 2:00 pm and I hadn't had lunch, but it was too early for dinner.  I was working, so I didn't have a lot of time to putz around the kitchen.  A snack wasn't going to be enough, so I needed to make something that felt hearty, but wasn't a belly buster.  I came up with a side salad, great for future picnics, that would tide me over until dinner.

Chickpea Salad

1 can of chickpeas, drained
1/2 block of feta, cubed
1 roasted red pepper, diced
10 leaves of fresh basil, torn into pieces
1/2 English (or hot house) cucumber, partially peeled, diced
2 tbsps olive oil
2 tsps champagne vinegar
1/8 tsp dried oregano
Dash of salt
Sprinkle of pepper

I like simple.  Especially when I'm busy and working.  I don't have to compromise on great flavor just because I'm in a rush though.  This is proof.  (It really is a whole attitude change you have to take on that stops you from equating fast with prepackaged or bland.  Rid yourself of that misleading media-blasted conception and your false need to rely on frozen or prepackaged foods!)

Too late to buy dried beans and soak them.
Nothing wrong with using canned beans.

Canned beans make it so easy.  Already prepared and ready to go.  A quick drain and rinse and you'll have saved hours of soaking dried bean prep.  (Who has time to think that much ahead?  My ideas usually come too short on time to think about soaking beans overnight.)

Seconds compared to hours.

And now to add some fresh and flavorful elements.  As much as I love beans, and find them to be hearty, they don't really stand on their own as a solo act.  They need a little umph.  A bit of pizazz.  Beans are a desperately social food in dire need of good companions.

You can't ever go wrong with adding
ingredients that are the colors of the
Italian flag.

First up, something red.  I considered sun dried tomatoes, but then thought roasted red peppers would be just a little more mellow, yet not anywhere near bland.  You can buy them ready to go in a jar, packed in oil, or at most olive bars these days.  Makes for quick work when you don't have to roast them yourself.

One day I will roast peppers myself. Today
was unfortunately not that day.

Then fresh green to add an herbaceous, minerally element.  You can take virtually any dish you prepare and when you add some green herbs, suddenly, it tastes freshly picked.  An easy trick to make your ordinary meals gourmet.

Already the makings of substantialness.
(And high class!)

Salads need dressing, of course, but I didn't want something to drown it.  I already had enough tasty flavors to keep in tact.  I made a simple dressing with good olive oil and for a slight twist, champagne vinegar.

The vinegar adds a tart bite that works to
complement the other sweet and creamy
elements. Creating balance.

And for the white, I cubed up the feta and tossed that in last, so I wouldn't break it up too much.  (I like to spot the pieces of cheese.)  Gentle mix.  But something was still missing.  Hmmm...  Like what?

I actually thought I was done at this point,
but then got more inspiration. It happens.

One thing you should have learned from me by now, is that I feel that cooking is like art.  Sometimes you think your masterpiece is perfect, but then some additional inspiration pops up and that becomes the final touch you didn't even know you were looking for.  Then you can sit back and say to yourself, "Yeah, now it's complete!"  I don't want to hide that process from you by making everything seem perfectly planned and plotted out from the beginning.  Sometimes plans change.  You have to flexible!  After I thought I was all done, it came to me that cucumbers would be really great.  So I added them in.

Now that's really the last thing that was
needed to complete the salad.

Don't mess with your muse.  I don't mess with mine.  If one more ingredient needs to be added to really finish off a dish, then so be it.  I'm not going to balk at brilliance based on some preconceived plan I had.  My mantra when cooking is, "Go with the flow."  (Thing to note: If put into the fridge for a couple hours to marinate the flavors, it will be even better than when you first make it.)

Yeah, I feel complete now.

This salad would travel really well and be picnic perfect.  Grilled meats and sandwiches often need a lighter, vegetable partner to freshen them up.  Keeping you cool (as a cucumber) in that oppressive summer heat that's right around the corner.  You may not be too concerned about that on a day like today when it was overcast, drizzly and only 70 degrees, but you'll be thinking about overheating soon enough. Good thing for you, you're now prepared for that inevitable moment.