Cooking on the Road

Chickpea Salad


  • 1 can (15 ounces) of chickpeas
  • 1 cucumber
  • 1 cup of cherry tomatoes
  • 1/2 cup of feta cheese
  • 2 tablespoons of olive oil
  • Juice of 1 lemon


  1. Start by draining and rinsing the chickpeas under cold water.
  2. Peel the cucumber and chop it into bite-sized pieces.
  3. Halve the cherry tomatoes.
  4. In a large bowl, combine the chickpeas, chopped cucumber, halved cherry tomatoes, and crumbled feta cheese.
  5. In a small bowl, whisk together the olive oil and lemon juice to make a dressing.
  6. Pour the dressing over the salad and toss gently to combine. Serve immediately or store in a cool place until you’re ready to eat.



One-Pot Pasta


  • 6 ounces of pasta (your choice, could be spaghetti, penne, etc.)
  • 1.5 cups of tomato sauce
  • 1 clove of garlic, minced
  • 2 tablespoons of olive oil
  • 1 teaspoon of Italian seasoning (or a mix of oregano, basil, and thyme)
  • Salt and pepper to taste
  • 2 cups of water


  1. In a medium-sized pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Be careful not to burn the garlic.
  2. Add the pasta, tomato sauce, and the water to the pot. Season with Italian seasoning, salt, and pepper. Stir to combine.
  3. Raise the heat to high and bring the mixture to a boil.
  4. Once boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
  5. Let the pasta cook for about 10-15 minutes, or until the pasta is cooked to your liking and most of the liquid has been absorbed.
  6. Adjust seasoning if necessary, then serve hot. Enjoy your one-pot pasta!

This meal is perfect for a quick and easy dinner while on the road. Feel free to add any additional ingredients you have on hand, such as vegetables or protein.