Get Cooking

When the mercury rises, the last thing we want to do is dig into a heavy meal on most days (admittedly, sometimes, we just can’t resist that grill-marked burger and fries). These light bites from Cookie + Kate blogger Kathryne Taylor make the perfect small plates for your next backyard ’cue or picnic at the park, but we suggest doubling the recipes for next week’s lunch. (Sunday meal prep, check!)

Outrageous Herbaceous Chickpea Salad

(Makes 4 side salads)

Here’s a simple chickpea salad that I could eat every single day. It’s bursting with fresh Mediterranean flavors, thanks to chopped bell pepper, parsley, red onion and celery. Lemon and garlic take it from tasty to transcendent. This salad packs well, so it’s perfect for potlucks and picnics. It’s also a great lunch option, so long as your serving is large enough.

2 (15-OUNCE) CANS CHICKPEAS, RINSED AND DRAINED (OR 3 CUPS COOKED)

1 MEDIUM RED BELL PEPPER, CHOPPED

1½ CUPS CHOPPED FRESH FLAT-LEAF PARSLEY (ABOUT 1 BUNCH)

½ CUP CHOPPED RED ONION (ABOUT ½ SMALL)

½ CUP CHOPPED CELERY (ABOUT 2 RIBS)

3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

3 TABLESPOONS LEMON JUICE (FROM 1–1½ LEMONS) PLUS MORE IF NEEDED

2 GARLIC CLOVES, PRESSED OR MINCED

½ TEASPOON FINE SEA SALT FRESHLY GROUND BLACK PEPPER TO TASTE

1. In a medium bowl, toss all the ingredients until combined. Taste and add additional lemon juice, salt or pepper, if necessary.

2. Serve immediately, or chill until you’re ready to serve. Leftovers keep well, chilled, for up to 4 days.

Roasted Strawberry, Basil and Goat Cheese Crostini

(Makes about 2 dozen)