Getting ready for SF

Today has been a long day. And it's barely over! I am preparing for my 2-week trip to San Fran starting tomorrow, so there was a bunch of preparing and packing that needed to be done. Part of the preparing consisted of making some meals for Mr. Milk to have while I am away. While he is perfectly capable of looking after himself, I figured it would be nice if he had some home cooked meals for those long work days where he can't be bothered to make something (and would most likely pick up the closest take-away menu).

One of the dishes I came up with as I was staring in the refrigerator was a tuna and chickpea salad for dinner tonight. We are lucky to live in a building in Vancouver that promotes community living, and has an organic vegetable garden in the back which is accessible to all the residents. We had some fresh heirloom tomatoes, zucchini, and parsley from the garden so I combined these with a small tin of tuna (packed in olive oil and dolphin safe of course!) and made this salad.

All you need are the following ingredients:

A can of chickpeas (or garbanzo beans)

A medium sized tomato, diced

A can of tuna

A tablespoon of chopped parsley

A medium zucchini (diced, lightly sauteed in light olive oil till golden brown, and cooled)

Salt/pepper to taste

Juice of half a lemon

A tablespoon of olive oil

Mix all in the ingredients in a bowl and let it sit in the refrigerator for an hour or so before serving.