It's that time of year again, when my mind downshifts and I can't think of (or find) any recipes that interest me. As I am prone to do in such an incident, I tend to go the easy way out and write up a recipe for a salad.

Although many people will disagree with me (and have), I don't think that the great majority of salads require any skills of note. You get the right amount of ingredients, combine them...and voila! Salad.

It's a good salad though, and if you like chickpeas, it's a good way to use them.

• 2 15.5 oz of canned chickpeas, rinsed
• 1/4 cup de-stemmed and chopped Italian Parsley
• 1/2 red onion, chopped
• 4 cloves of garlic, minced
• 2 medium tomatoes, cored and seeded, chopped
• 3 Tablespoons capers
• Juice from 1 lemon
• 2 Tablespoons olive oil

In a large mixing bowl, combine everything but the lemon juice and olive oil. Combine well.

Top with lemon juice and oil and mix carfully.

Serves 4-6