Denise often asks me what I want to eat for a meal or a suggested theme for the next meal. Today, I replied, "Something Mediterranean/Greek/Italian." So, she prepared a Mediterranean chickpea salad.
The salad's ingredients were:
She used the chickpea salad as a topping on Romaine for herself and arugula for me. In retrospect, we realized that adding the greenery tended to dilute the flavor of the chickpea salad too much.
As a carbohydrate, after running five miles, I had a piece of Boulart focaccia, the most authentic focaccia I've had in the United States.
Finally, a cup of Green Mountain light roast brewed to the strength of one tablespoon of coffee grounds to 3 ounces of water.