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