One of my favorite greek-inspired pasta salads. When I first make it, I'll serve it in roasted red peppers and then fridge the rest of cold pasta salad. Usually have to add some additional lemon juice to loosen it up when it's cold. The recipe I use calls for a drained/rinsed can of chickpeas and you mash 'em half of the can with fork tines.
Marrakesh Eggplants & Tomatoes. You could also crumble over some feta with the pine nuts in step 4. This dish makes a delicious accompaniment to barbecued lamb. Top tip: Verjuice, available from supermarkets and delis, is the juice of unripe grapes.