Cheer, cheer for old Notre Dame! Bust out the sunscreen, then ease your pain.

This weekend, Ben and I, along with his parents and sister, joined 60,000+ fellow Notre Dame fans in Miami, Florida to cheer our #1 Irish as they faced #2 Alabama in the 2013 BCS National Football Championship.

Those who watched the game are probably expecting this post to feature a butter-laden, chocolate-dipped, and deep-fried comfort-food casserole—or a pint of Ben & Jerry’s New York Super Fudge Chunk: culinary cures for a bad heartbreak.

Despite the defeat, I’m still thankful for an exhilarating, undefeated regular season and for an epic championship experience in Miami. Over the weekend, I reunited with old friends, greeted strangers in Notre Dame gear, binged on fish tacos, and dared to expose my pale Wisconsin skin. Here our a few visuals from our sunshine-soaked trip:

Beach Bumming:

• Left: We all have our {Miami} Vices. A spiked swirl of piña-colada and strawberry daiquiri, the Miami Vice is an ideal cocktail for those who can’t decide which frozen fruity they adore more.
• Right: Sunset approaches Hallandale Beach, our backyard for the weekend. When can I move in?

Super Fans:

• Left: Ben and I join thousands of our fellow Notre Dame supporters at an outdoor pep rally on South Beach.
• Right: Nothing says “I’m here to cheer” quite like a green tutu.

Rooting for the Irish:

• Below: A peek inside the stadium. Too bad the Notre Dame band’s fine formation couldn’t earn the team points.

As I return to the office and face unpleasant realities—actually working five days in a row; Facebook status updates from Alabama fans; my laundry—it is tempting to drown my sorrows in a sad combination of DQ Blizzards and Food Network reruns.

Instead, I’m choosing to support fresh 2013 commitments to healthier living and to counteract the embarrassing quantity of Oreos I consumed after the game. My method: COWBOY CAVIAR, a.k.a. BEAN SALSA, a.k.a. CHICKPEA SALAD WITH OLIVES AND HERBS.

Can you tell I struggled with the title for this recipe?

Cowboy Caviar {Chickpea Salad with Olives and Herbs} is so versatile, I didn’t want to tie it to any single recipe category. Salsa simply implied it could be only an appetizer. Salad alone said “skimpy,” “side dish,” and “I’m still hungry.”

Cowboy Caviar {Chickpea Salad with Olives and Herbs}, however, is as much a tasty dip destined to make you the winner at any Super Bowl party, as it is an optimal ingredient for a fast, healthy lunch or dinner.

I have no issue with this dish’s identity crisis. With its fresh flavor of Mediterranean herbs, zippy bite of red onion, and chickpea-powered protein, you’ll want to eat it as many ways as possible.

Served as a chunky bean salsa (often called cowboy caviar), Cowboy Caviar {Chickpea Salad with Olives and Herbs} tastes phenomenal piled high atop a tortilla chip at your next game watch. Go heavy-duty with your tortilla chip selection.  This Cowboy Caviar is so flavorful, you’ll want to maximize the amount you can shove into your mouth with every bite. A flimsy chip will not do.

In addition to being a star appetizer, Cowboy Caviar {Chickpea Salad with Olives and Herbs} makes an excellent main dish. As an easy dinner for Ben and me, I serve it warm, stuffed inside grilled whole-wheat tortillas and smothered in shredded cheese, guacamole, and sour cream. Yes folks, Cowboy Caviar {Chickpea Salad with Olives and Herbs} moonlights as a hearty quesadilla filling.

Cowboy Caviar {Chickpea Salad with Olives and Herbs} can also be transformed into a fresh, filling green salad or classy Mediterranean pita sandwich. Anyone trying to save pennies in 2013? Rather than buying your lunch, layer Cowboy Caviar {Chickpea Salad with Olives and Herbs} atop a big bed of spinach or place inside a pita pocket, and you just created a super-powered meal that you can pack in 30 seconds or less.

Whether you enjoy it as an appetizer, for dinner, or at lunch, Cowboy Caviar {Chickpea Salad with Olives and Herbs} is healthy, budget-friendly, and quick to prepare. You will love adding to your wallet while subtracting from your waistline with every flavor-packed bite.

Adapted from Cooking Light