| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
2 |
Servings |
INGREDIENTS
| 1 |
cn |
Chickpeas (16 oz) |
| 1 |
md |
Cucumber, peeled |
| 1 |
lg |
Tomato |
| 1 |
|
Red pepper, seeded & diced |
| 2 |
|
Scallions, chopped |
| 1 |
|
Avocado |
| 1/3 |
c |
Olive oil |
| 1 |
|
Lemon |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 8 |
|
Leaves fresh basil, chopped |
| 1/3 |
c |
Dill, fresh |
INSTRUCTIONS
Drain chickpeas and rinse well. Cut cucumber into thin slices, then halve
them. Cut tomato into wedges, then halve them. Put cucumbers and tomato
pieces, as well as red peppers and scallions, in a bowl. Set aside. Dice
avocado. Put in a large bowl, and add oil and juice from half the lemon.
Add the salt, pepper and basil. Stir with fork (avocado will cream). Add
the vegetables and dill to avocado mixture. Toss gently. Add chickpeas, and
combine. Taste and add more lemon, salt and pepper as needed. Serve. Can be
prepared ahead of time and refrigerated.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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