Chickpea salad and basil leaves stuffed with chevre and pine nuts

The summer menu need not be limited to soy cold-cut sandwiches or tofu dogs and veggie burgers on the grill. It’s easy to pull together a summer meal than can impress without stress.

Grilled pizza and flat bread is great. To prepare the dough, leave the bag on the counter for 30 minutes until the dough comes to room temperature and begins to rise. Roll out the dough on a lightly floured surface.

Pizza on the grill cooks very quickly. Prepare the toppings ahead or use those that require little heating time.

To grill the pizza, place the plain rolled-out dough on a very hot grill. Cook for 1 to 2 minutes, or until crust begins to produce air bubbles and the bottom is seared with grill marks. Use tongs to flip the crust.

Add the toppings, including cheese. Close the grill and cook until the bottom of the crust is cooked and cheese has melted. If the crust is done before the cheese, move the pizza to an upper rack, or open the grill.

Serve the pizza with a simple salad.

For a great grilled flat bread, prepare the dough as for pizza. Before grilling, use a pastry brush or paper towel to coat each side liberally with olive oil. Season both sides.

Grill the dough as for pizza. After flipping bread, top with shredded cheese and minced rosemary. Grill until the bottom of the bread is lightly toasted and cheese has melted.

Alternatively, for a light lunch that requires almost no time at either the stove or grill, try a refreshing chickpea salad with cilantro, from Better Homes & Gardens magazine, and basil leaves stuffed with goat cheese and pine nuts, from Food & Wine magazine’s “Food & Wine Fast” (2004, $9.99)

Chickpea Salad

(Preparation 30 minutes active, 4 hours chilling)

3 cups coarsely chopped tomatoes (about 4 medium)

15-ounce can chickpeas, rinsed and drained

1/2 large cucumber, peeled, quartered and sliced (about 1 cup)

1 cup chopped green bell pepper

1 cup fresh cilantro

1/4 cup finely chopped onion

1/4 cup olive oil

3 tablespoons red wine vinegar

1 teaspoon coarse kosher salt

1 clove garlic, minced

1/8 teaspoon sugar

Salad greens (optional)

Lemon wedges (optional)

In a very large bowl, combine the tomatoes, chickpeas, cucumber, bell pepper, cilantro and onion. Set aside.

To make the dressing, combine the oil, vinegar, salt, garlic and sugar in a bottle or jar with a screw top. Cover the bottle and shake well. Taste and add additional sugar, if desired.

Pour the dressing over the salad and toss to coat. Cover and chill for 4 to 24 hours. Let the salad stand at room temperature for 15 minutes before serving.

Serve salad alone or toss with mixed greens. Serve with lemon wedges to squeeze over the salad.

Makes 8 to 10 side salads.

Nutrition information per serving: 134 cal., 4 g pro., 14 g carbo., 8 g fat.

(Recipe from Better Homes & Gardens magazine)

Basil Leaves Stuffed With Chevre and Pine Nuts

(Preparation 25 minutes)

1/2 cup pine nuts

4 ounces soft goat cheese, at room temperature

2 tablespoons heavy cream

Salt and freshly ground black pepper

20 large basil leaves (about 3 inches long)

1 medium tomato, finely chopped

Extra-virgin olive oil, for drizzling

In a small, dry skillet, toast the pine nuts over a low flame, shaking the pan occasionally, until golden and fragrant, about 3 minutes. Transfer pine nuts to a small bowl to cool.

In another small bowl, combine the goat cheese and cream. Season with salt and pepper, to taste.

Spread 1 teaspoon of the cheese mixture on each basil leaf. Sprinkle the leaves with pine nuts, pressing them into the cheese. Scatter the tomato on top.

Drizzle lightly with olive oil before serving.