Chickpea salad

* 2 cans of chick peas (garbanzo beans), drained & rinsed
* 2-3 green onions chopped
* 2-3 tomatoes, diced
* 1 English cucumber (the long skinny seedless ones), diced
* 1-2 tbsp of chopped garlic
* Sun dried tomato salad dressing
* Red wine vinegar
* Salt and pepper to taste

* Combine all ingredients in a bowl with a lid. Mix.
* Only add red wine vinegar if you think that the salad dressing is too thick.
* Let marinate in the frig for at least two days before serving.
* Turn the mixture whenever you think of it. Basically the longer you let it sit, the longer it has to combine flavours and the salad dressing has a chance to marinate, add some vinegar if you would like.

*A variation that is quite yummy is to cube some swiss or emmental ( I recommend El Presidente from Loblaws) cheese and add it to the mix.

Super yummy with tuna sandwiches!

Sweet Potato Curry

This is amazing with the raita/coconut chutney recipe.

* 2-3 large cut up (cut how you like them) yams (sweet potatoes)
* 1/2 tsp rai (I substitute cumin seeds for the black mustard seeds (aka rai))
* 1 cup crushed tomatoes
* 1 1/2 tsp curry powder
* 1 tsp chilli powder
* 2 tsp paprika
* 1/2 tsp salt (or to taste)
* 2 1/2 tsp sugar

1. Boil and peel potatoes and set aside.

2. Heat oil (I use olive), to med hot in a pan, add rai and let them crack.

3. Add crushed tomatoes, cover and cook for 4 minutes. Then stir in curry powder.

4. Add chilli powder and paprika, and reduce heat.

5 . Add salt and sugar to the potatoes and then add them to the sauce. Cook for 5 minutes.

Serve with basmati rice