Mark Bittman writes about food and cooking for The NY Times. I first discovered him on their website which has numerous short cooking videos. The first one I tried was this very quick garbanzo preparation. Boil the beans as directed, after an overnight soak. Save a bit of the boiling water. At room temperature, combine the beans, water, olive oil, lemon juice and whatever crunchy vegetables are at hand. I usually use red bell peppers; but this time I chopped celery. The lemon came from one of our trees. It was a grand lunch.