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:

  • olive oil,
  • red wine vinegar,
  • oregano,
  • garlic pepper,
  • can of chickpeas, drained,
  • half a dozen baby cucumbers,
  • one large diced tomato,
  • Kalamata olives,
  • yellow bell pepper, cut in quarters and chopped.

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.