This dish features the bright flavors of Provence, highlighting artichokes, sun-dried tomatoes and fresh rosemary. If you double the recipe, you can have an excellent lunch served at room temperature the next day. Offer the chickpea salad on a bed of mixed baby greens (mesclun) for a light and colorful presentation.

4 cups shredded green cabbage
3/4 cup diagonally sliced green onions…

1 lb. fresh green beans, trimmed
1 lb. fresh wax beans, trimmed…

1 (12-ounce) packages firm tofu, drained
1/3 cup freshly squeezed orange juice…

1 medium jicama, peeled and chopped into 1/2 inch cubes, about 2 cups
1 medium cucumber, peeled and seeded, chopped into ½ inch cubes, about 11/2 cups…

1 medium papaya or 2 medium nectarines, peeled and coarsely chopped
1 red bell pepper, diced…

I never eat it in pita bread…I usually just put the bean salad on top of lettuce and eat it as a salad. But, I am sure a pita would be good too!

4 cups spring mix
1 head of radicchio, torn…

1 pound fresh spinach, stemmed
2 cups chopped kale leaves…

4 cups cabbage (shredded or thinly sliced) MAKE SURE THIS IS THIN. Trust me or you will be chewing until doomsday.
4 carrots (shredded) [optional]…

2 red bell peppers
2 large eggplants, peeled and cut 3/8 inch thick…

This next one is like a spring-roll, without the hassle of spring rolls! It puts it into salad form, which I think is a great idea.

1/2 med. red onion, cut into fine half moons
4 radishes, cut into fine half moons…

3/4 pound green beans, washed and trimmed
1-1/2 cups cooked chickpeas or 1 (15-ounce) can chickpeas, rinsed and drained…

This is a great holiday dish for guests because the colors are so vibrant and pretty–it looks very impressive!