I love sports. Well that’s not exactly true. I don’t really know how to play any and my hand-eye coordination makes anything that requires catching or throwing a ball out of the question. However, I do love trying new activities that don’t require a ball.

So, even though I try to stay away from tennis balls, I truly love sports, most sports. I think my interest began with my dad. He was a football player in high school and college and he’s a huge sports fan. I think his passion for sports (both watching and playing) comes from the respect he has for those who dedicate so much effort and energy to something they love. He admires excellence more than almost anything else.

The last time I made this salad for him, he said I should share it with you. I eat some version of it at least once a week. It is so simple and I make a point to always have everything on hand to make it. Feel free to improvise. Add and subtract as you see fit.

This is something I turn to when I want to get a meal on the table in less than twenty minutes. I often cook dried garbanzo beans and roast red peppers myself and of course you can do that. But, I think it’s important to have a few five-minute meals up your sleeve. Otherwise, eating clean can seem like too much of a hassle. I promise you this salad will be on the table before you can get to McDonald’s.

Ensalada de Garbanzos

A Spanish friend of mine introduced me to the first incarnation of this salad. Roasted red peppers and garbanzos are staples of Spanish cooking and also quite cheap. Perfect for our grad student budgets. Leave out the tuna and you have a vegetarian meal.

1 can of garbanzo beans, drained and rinsed

1 jar of roasted red peppers, sliced *reserve 1 tablespoon of liquid

½ small red onion, chopped

¼ cup olives, sliced

½ avocado, cubed

1 can of tuna, drained

2 cups baby spinach

1 boiled egg, cut into eight pieces

1 tablespoon white wine vinegar

2 tablespoons extra virgin olive oil, plus more to taste

1 teaspoon oregano

¼ teaspoon cumin

a sprinkle of salt

lots of freshly ground black pepper

Combine garbanzos, peppers, onion, olives, avocado, and tuna in a medium bowl. Drizzle with red pepper liquid, olive oil, vinegar, and sprinkle with salt, pepper, cumin, and oregano. Stir to mix.

Put one cup of spinach into each serving bowl. Scoop half the garbanzo mixture over the spinach and top with half of the egg. Drizzle with a bit more olive oil if you wish.

**You can prepare the garbanzo mixture and save it in the fridge. You then just have to pour it onto a bed of spinach and top with the boiled egg to have a meal in less than 2 minutes!

Serves 2