Cucumbers with Arugula-Caper Dressing

This is so simple and so yummy. It is based on a recipe from Moosewood Restaurant New Classics, leaving out a couple of dressing ingredients. Lately, it's one of my favorite things to snak on while making dinner.

3 cups cucumber crescents
1 cup fresh arugula leaves
1 Tbsp capers, rinsed
1/3 cup extra virgin olive oil
salt to taste

Combine arugula, capers and olive oil in a blender until smooth. Add salt to taste, if desired. Pour over cucumbers, or place in a dish and dip cucumbers into it.

Chick Pea Sandwich Spread

This recipe is from the Kripalu cookbook, in which it is called Chick Pea of The Sea. It think it's meant to be a vegetarian substitute for tune salad. It's an easy-to-make, delicious spread that could be used as a sandwich filling or an alternative to hummus/dip. My version contains only slight variations.

1 15oz can chickpeas, drained and rinsed
1/2 cup water
1/2 tsp salt
1/3 cup mayonnaise or soy mayonnaise
3/4 Tbsp canola oil
3/4 Tbsp prepared brown mustard
1/2 Tbsp cider vinegar
3/4 Tbsp nutritional yeast
1/2 Tbsp celery seeds
1/8 tsp black pepper
1/2 cup chopped celery
2 Tbsp chopped scallions

Combine everything except celery and scallions in a food processor, pulsing until chick peas are chopped and everything else is well-distributed. Add celery and scallions and pulse until uniform. Serve at room temperature or chilled.

Black Bean & Corn Salad

1 15 oz. can black beans, rinsed & drained
1 ripe avocado, cut into 1/4-1/2" cubes
1 cup corn
1/2 cup red bell pepper, chopped
1/4 cup spanish olives, chopped
1/4 cup chopped fresh cilantro leaves
2 Tbsp olive oil
1/4 tsp salt
lime juice to taste (optional)

Combine all ingredients. Serve at room temperature or cold.