Here is one of our favorites, especially when it's hot. Unfortunately, I no longer have a recipe since we're used to guestimating and changing the amount we make -- once you get used to it, you can quickly tell how much of what to add.

Garbanzo salad

canned garbanzos (drained and rinsed)
green onions (sliced)
celery (sliced)
dill pickles (sliced -- spears or rounds, pickle relish might work if you have one you really like)
mustard
paprika (can skip if you want)

I usually make at least two cans of garbanzos, and I like flavor, so I'm not shy about using a whole bunch of green onions (I also use most of them, not just the green part). This recipe really is about altering it to your tastes, so you can always go on the careful side and add a little more if it needs it.

Take your drained and rinsed garbanzos and put them in a food processor. Pulse briefly to get them chopped up a bit to spread out the texture -- but you're not making a paste (although a few chunks can be nice, so don't worry about perfectly pulverizing them).

For two cans, I tend to use the whole bunch of green onions, but if you're not fond of the flavor, maybe only use 4-5 or so to start. Slice them and add them to the garbanzos.

Dice the pickles and slice the celery -- again, adjust for taste... you want to add a nice, cool crunch to the salad with the celery (I tend to use about 4 celery per two cans of garbanzos, depending on the size). I love pickles, too, so we use a couple pickle spears or a handful of the dill ovals/rounds. Add these to the pile.

Next is the mustard... for two cans of garbanzos, I think we use about 1/4 cup of mustard to start, but definitely start slowly if you're not sure and then taste and add more as you go. You want it mixed completely -- it's to add that final bit of flavor and it adds a little more moisture and binding to the mix.

Put the mix into your storable bowl (if you weren't using it to mix already), spread it out without packing it down, and sprinkle a bit of paprika over the top if you'd like.

Eat it like a dip with veggies or crackers, or spread on a nice rye bread with big slices of tomatoes. Nom! If I can think of anymore quick and simple recipes, I'll try to post them here.