Avocado‑Feta Chickpea Salad and Pan‑Cooked Naan Offer Quick Summer Meals

A canned‑chickpea salad combined with ripe avocado, feta cheese, lime juice and fresh herbs can be assembled in about 15 minutes without using a stove, providing a light, nutritious dinner option for hot weather. The recipe emphasizes draining and rinsing the beans, adding a citrus‑olive‑oil dressing, and mixing the avocado just before serving to keep its colour vibrant.

A flat‑bread style naan made from a simple yeasted dough can be cooked in a hot skillet in roughly five minutes once the dough is prepared. The skillet‑cooked version avoids using a traditional tandoor oven, making it suitable for summer kitchens. The naan is finished with olive oil, butter, garlic and optional sesame seeds, and can be served with dips such as hummus or chutney.