Tomato, Avocado and Chick Pea Salad

Tomato, Avocado and Chick Pea Salad

Thanks to my vegetable garden, I’ve made this salad several times over the summer. The last of my beefsteak tomatoes will be perfectly ripe in a day or so and I’ve got a bit of basil left (and I aways have avocados) so this will be on my menu for break-the-fast. I might add some crumbled feta or goat cheese.

Tomato, Avocado and Chick Pea Salad

• 2-3 medium tomatoes, cut into bite size pieces

• 1 avocado, cut into bite size pieces

• 1 cup rinsed and drained canned or cooked chick peas

• 2-3 scallions, chopped

• 1 tablespoon chopped fresh basil

• 1 tablespoon olive oil

• 2 tablespoons wine vinegar

Place the tomatoes, avocado, chick peas, scallions and basil in a mixing bowl and toss the ingredients to distribute them. Pour in the olive oil and toss to coat the ingredients. Add the wine vinegar, toss again and let rest for 5-10 minutes before serving.

Makes 4 servings

Grain and Chick Pea Salad Salad

Here’s an easy summer salad — main dish or side dish. Make it ahead (but don’t add the dressing until about 15 minutes before you serve it).

Any whole grain will do. I like farro the best so I usually make it with that, but have also used freekeh, barley and wheatberries. All good!

FARRO AND ROASTED CHICK PEA SALAD

• 1 can chick peas (15 ounces)

• 3-4 tablespoons olive oil, approximately

• Salt to taste

• 1 cup farro

• 2 cups water

• 3-4 scallions, chopped

• 1 avocado, peeled and diced

• 2-3 tablespoons wine vinegar

• 1/4 cup chopped fresh parsley

• 3 tablespoons chopped fresh mint

• 1/2 teaspoon ground cumin

• salt to taste

• Aleppo pepper, optional

Preheat the oven to 425 degrees. Drain the chick peas and place them on a baking sheet. Pour 2 teaspoons olive oil over them and toss to coat. Sprinkle with salt. Roast for about 20 minutes or until crispy and lightly browned. Remove from the oven and let cool. While the vegetables are roasting, place the farro and water in a saucepan and bring the liquid to a boil over high heat. Lower the heat, cover the pan and simmer for 25-30 or until the grain is tender, but still chewy. Let cool slightly and place in a mixing bowl. Add the chick peas, scallions and avocado and toss the ingredients to distribute them evenly. Pour in 2 tablespoons olive oil and toss the ingredients. Pour in the wine vinegar, add the parsley, mint and cumin and toss the ingredients again. Season to taste with salt and Aleppo pepper. Stir in more olive oil and/or wine vinegar if you wish.

Makes 6-8 servings