Gingery Marinated Chickpeas

5 cups cooked/canned chick peas
5 to 6 Tbs. olive oil
3 to 4 Tbs. lemon juice
1 to 2 large cloves garlic, minced
1 to 2 Tbs. finely minced ginger
2 to 3 Tbs. red wine vinegar
1 tsp salt
1/2 cup finely minced red onion
freshly ground black pepper

Combine everything, mix well, cover tightly, and let marinate practically
indefinitely. Stir from the bottom periodically during marination.

This recipe was given to me by Amy A. who was my roommate for a summer. She'd make this if there was a barbecue. I make it if I need to pack lunches for a few days in a row--it just gets better every day it's in the fridge and is a great picnic food.

Brian's Special

Bowtie or other shaped pasta
Bell pepper, chopped
Small fragment of onion, chopped
1-2 stalks celery, chopped
Thin Asparagus, fried
Baked or fried tofu, or fried tempeh
Capers
Annie's goddess or other tahini-based dressing
Black peppercorns, crushed or ground

Cook the pasta.
Fry the asparagus.
Mix all ingredients together and toss.

Can also substitute other vegetables.

This recipe by Brian B. of Pillowgoat.com