Must have Mediterranean

Chickpea Salad Ingredients:

• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed • 1 roma (plum) tomato, seeded and diced • 1/2 medium green bell pepper, diced • 1 small onion, finely chopped • 1 small clove garlic, minced • 1 tablespoon chopped fresh parsley • 2 tablespoons olive oil • 1 lemon, juiced

Directions:

In a bowl, toss together the garbanzo beans, roma tomato, green bell pepper, onion, garlic, parsley, olive oil, and lemon juice. Cover, and chill until serving.

Three Bean Salad Ingredients:

• 1 (15 ounce) can cannellini (white kidney) beans, rinsed and drained • 1 (15 ounce) can garbanzo beans, rinsed and drained • 1 (15 ounce) can dark red kidney beans, rinsed and drained • 1/2 onion, minced • 2 cloves garlic, minced • 2 tablespoons minced fresh parsley, or to taste • 1/4 cup olive oil • 1 lemon, juiced • Salt and ground black pepper to taste

Directions:

Combine cannellini beans, garbanzo beans, kidney beans in a mixing bowl. Add onion, garlic, parsley, olive oil, lemon juice, salt, and black pepper; mix well.

Grilled Eggplant Spread Ingredients:

• 1/2 red bell pepper • 1 large eggplant, peeled and sliced • 2 thick slices red onion • 1/4 cup extra-virgin olive oil, or more to taste • 2 tablespoons chopped fresh basil, or to taste • 1 1/2 teaspoons chopped fresh oregano, or to taste • 1/4 lemon, juiced sea salt and ground black pepper to taste • 1/4 cup crumbled feta cheese (optional)

Directions:

1. Preheat an outdoor grill for high heat, and lightly oil the grate. 2. Arrange red bell pepper, eggplant, and onion slices on on the preheated grill; cook until red pepper is charred and eggplant and onion are tender with grill marks, 5 to 7 minutes per side. Place red pepper in a paper bag and close tightly to ‘sweat’, about 10 minutes; peel the charred skin off the pepper. 3. Blend red bell pepper, eggplant, onion, olive oil, basil, oregano, lemon juice, sea salt, and black pepper in a food processor until smooth and spreadable. Stir in feta cheese.

Tomato Salad with Pearl Couscous Ingredients:

• 2 cups vegetable stock • 1 tablespoon extra-virgin olive oil • 1 cup pearl (Israeli) couscous • 1/2 cup packed fresh basil leaves • 1/4 cup flat-leaf parsley leaves • 1 clove garlic, crushed • 1 tablespoon chopped fresh oregano • 1 tablespoon chopped fresh thyme • 1/2 cup pitted green olives • 4 heirloom tomatoes, quartered • 15 cherry tomatoes, quartered • 1 English cucumber, cubed • 1/2 small red onion, thinly sliced • 1 cup crumbled feta cheese • 1/4 cup white balsamic vinegar • 1/2 cup extra-virgin olive oil • 1 lemon, juiced

Directions:

1. Bring the vegetable stock to a simmer in a saucepan over medium heat. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the couscous and cook and stir until golden brown, about 10 minutes. Stir the toasted couscous into the hot vegetable stock and return to a simmer. Cover and cook until the stock has been absorbed into the couscous, about 15 minutes. Scrape into a mixing bowl, fluff with a fork, and allow to cool to room temperature. 2. Place the basil, parsley, garlic, oregano, thyme, and olives into a food processor; pulse until the herbs are coarsely chopped. Stir the herb mixture into the couscous along with the heirloom tomatoes, cherry tomatoes, cucumber, red onion, and feta cheese. Drizzle with the vinegar, 1/2 cup olive oil, and lemon juice. Stir until evenly combined.