Chunky Salad

As opposed to a leafy salad.  This time, I decided it was cost-efficient to raid the olive bar at Sprouts because I had a coupon from their opening-day bonanza, but I usually buy everything separately for something like this.

You basically have to throw out your usual definition of "salad".  This is all the garnishes you usually put on the lettuce, but no lettuce.  The one I made this time had a Mediterranean flair, but you could do a Southwest with either fresh corn or a corn salsa as your base, or a squash-based one with zucchini once they start to proliferate.  Edamame and green onion would suggest an Asian theme.  Cheese and/or nuts makes it a main dish salad.  Otherwise, it's probably best as a side.

1 lb of your favorite stuff off the olive bar at the market (sneaking in extra cheese)

2 Roma tomatoes

1 cucumber, peeled

1/2 C dried garbanzo beans or 1 14oz can cooked

1/2 onion

1.  If cooking the beans, soak first for at least 4 hours, change the water, then simmer for 1 hour.  Drain.

1.  Coarsely chop tomatoes, cucumber, and onion.  Toss with olive bar ingredients, including the brine or marinade as your salad dressing.  Toss in garbanzos (drain and rinse if canned).  Serve chilled or room temperature with pita or bread.

Difficulty rating  π