Tomato, Avocado and Chick Pea Salad

Name: Tomato, Avocado and Chick Pea Salad
Ingredients: 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

From: ronniefein.com

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Ronnie's Notes

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.

Ingredients

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Scale Recipe

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

Instructions

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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 before serving.

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