September 17, 2025

Eventually, the muggy heat of summer gives way to the chill of autumn. My favorite time of year to create  in the kitchen is fall and winter. Simmer, braise and slow cook are the techniques of the more temperate months and I am all in.

Here is one last summer dish that does not require cooking, especially if you avail yourself of cooked shrimp.

Best meals are in a big bowl enjoyed with a big spoon. This easy mix does not disappoint and lends itself to all manner of improv. This is my favorite way to dine, breakfast, lunch and dinner.

Here’s the fun part of improvisation: it’s likely that you have a couple cans chickpeas in your pantry. Raid the fridge for the veggies and add cooked protein of your heart’s desire. Keep the background flavors of the vinaigrette – dijon mustard, shallot, white balsamic vinegar and extra virgin oilve oil. The combination complements just about anything in your big bowl.

River City Good Eats recipes are typically pretty easy and this one illustrates that perfectly.

Get ready for more seasonal recipes as autumn begins.

Shrimp and Chickpea Salad

recipe by Michele Humlan, The Good Eats Company

serves four

two 15 ounce cans chickpeas, drained
three mini cucumbers, sliced thinly
six red radishes, sliced thinly
one sweet bell pepper, diced
one small shallot, minced
4 tablespoons extra virgin olive oil
1 tablespoon creamy dijon mustard
2 tablespoons white balsamic vinegar
¼ teaspoon fine sea salt
pinch finely ground white pepper
¼ cup chopped fresh basil (about one herb pack)
12 ounces chilled cooked jumbo shrimp, tail on *
*to cook raw shrimp, place in salted boiling water briefly until pink and curled

directions

1. In mixing bowl, whisk oil, mustard, vinegar, salt and pepper.
2. Add shrimp and all vegetables, then chopped basil.
3. Stir to combine and serve within the hour (cucumbers and radish get too soft).
4. If you cook your shrimp, it takes about  30 seconds for them to turn pink and curled; drain and cool.