This recipe is great for a quick lunch or snack, and it can be made from ingredients most folks have in their pantries already. For a change of pace, try adding a can of white tuna packed in water. This is great over a bed of lettuce, or served on whole-wheat pitas or grilled flatbread.
This recipe was published in Cooking Light. I make it a bit different than it originally appeared, though (I don't use fat-free mayonnaise, saltines, etc. and also add some additional ingredients to suit my taste). If you would like to make the original version, just stick with the fat-free items and omit the last 4 items in the ingredient list (mayo through Tabasco) and you will have the original recipe. Prep time includes 20 minutes chilling time for the salmon cakes.
a.k.a. roasted garbanzo beans/chickpeas.
People always are looking for healthy snacks and unless you are on a low sodium diet, this fits. They also add nicely to homemade snack blends (e.g., chex mixes, Giada's Ceci, Pistachio and Almond mix and the like).EDITED 9-8-07 Given the comments about the beans remaining somewhat soft inside, and realizing people expect them to be crispy, yesterday I made a double batch, cooked as indicated and then turned the oven to 275 and left them in for another hour to hour and a half. They were perfectly crunchy.
A delicious vegetarian tomato and bell pepper stew that hits the spot. Lots of spots, really. Lots of happy spots. This serves about 4 if you are making it for a main dish, and will serve 6 if it is a side.