I work through most lunches, sitting at my desk, and eating last night’s leftovers from a Ziploc plastic container with a bright blue lid. It’s not my favorite way to eat a meal, that’s for sure, but given that lunch works are about fueling my day rather than relishing fine food and good company, it is what it is.

The ideal work lunch has three main components. One, no assembly required. Too little counter space and too little wiggle room for all the people coming in and out during lunch means time spent in the kitchen often feels like time spent in the way. Two, it needs to be satisfying, but not heavy. Too full after lunch and I’d rather look at the inside of my eyelids than another Excel spreadsheet. Three, bite-sized pieces preferred. The provided plastic cutlery at work is fantastically ineffective.

This bean salad featured all three and that tart, piquant flavor profile I like so much. And, for a teaser, as the onions do cook down with a more than “friendly” sprinkling of dried thyme, your kitchen while smell heavenly. The real star of this dish however is not the slow cooked thyme-infused onions or the garbanzos themselves, but the tiny bits of bell pepper that release a burst of sweetness as you bite into them.

The recipe below is adapted from The Silver Palate.

Marinated Chickpea Salad
6 to 8 portions

1/4 cup olive oil
1 finely minced yellow onion
1 tablespoon dried thyme
1/2 cup chopped yellow bell pepper
1/2 cup golden raisins
2 14.5 oz. cans chickpeas
1/2 teaspoon salt
1/4 cup white wine vinegar

1. Heat olive oil in a saucepan. Add the onions and thyme and cook over low heat, covered, until the onions are tender and lightly colored, about 25 minutes.

2. Add chopped red pepper and cook for another 5 minutes.

3. Add raisins and garbanzos and cook for another 5 minutes, stirring occasionally. Do not overcook the garbanzos or they will become mushy.

4. Season with salt, transfer to a bowl, and pour the vinegar over the hot mixture. Smash chickpeas a bit by pushing them against the side of the bowl with the tines of your fork for a more uniform texture.

5. Serve warm or at room temperature.