Chick Pea Avocado Tomato Salad

2016-07-10 18.56.07

Shown here next to a Pizza Muffin!  Very light, simple, healthy, and tasty.


1 tablespoon olive oil
1 tablespoon lemon juice
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon oregano
¼ teaspoon ground basil (or fresh if you have it!)
½ teaspoon black pepper
Large ripe avocado, diced
1 cup cooked chickpeas (or open 1 can!)
1 cup cherry or grape tomatoes, cut in half (typical package size) (note you can use regular tomatoes cut up but cherry/grape work better)
2 scallions/green onions, thinly sliced
1 teaspoon dried parsley (or fresh if you have it!)

In a large bowl, whisk together the olive oil, lemon juice, garlic, salt, oregano, basil, and black pepper.
Add in the avocado, chickpeas, tomatoes, scallions, and parsley.
Gently mix to coat.
Refrigerate for an hour or two to allow the flavors to mingle together before serving

Notes:  I have since experimented with alternatives and this recipe lends itself well to being creative.  You can add corn, cooked chunks of potato, or whatever you think would work well!