Shell two pounds garbanzo beans, boil two minutes, and drain. Toss with one bunch arugula, half a tub crumbled feta, and a tub of oil-cured black olives and almonds. Dress with olive oil, salt, and red wine that's turning to vinegar.
Sauté hazelnuts in walnut or olive oil until pungent. Top and quarter one pint strawberries, and toss with half a pound of spinach and four oz sweet chevre. Dress with oil and a white zinfandel.