Recipe: Salad: 1 (15 ounce) can chickpeas, drained 1/3 cup roasted bell peppers in a jar, chopped 1/4 cup parsley, chopped 1/3 cup red onion, chopped 1 zucchini, chopped -Slice the zucchini in half and cross hatch the insides. Season with salt and set aside on a plate for 10 minutes to draw out excess water. In a cold pan, add oil and place zucchini facing down. Cover with a lid. Turn heat to medium high and sear. Remove and chop. Dressing: 2 tablespoons red wine vinegar 4 tablespoons olive oil 2 garlic clove minced 1 teaspoon dried oregano 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper -Add all ingredients to a bottle and shake to mix. Add chickpeas and about 1/3 of the dressing to a large bowl and mix. Microwave for 90 seconds, mixing occasionally, and let sit for 20 minutes. -Mix in the remaining vegetables, and desired amount of dressing to create the salad. Pan seared sea bass: 2 (6oz) sea bass filets salt and pepper 4 table...