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melissa’s chickpea avocado salad

April 8, 2009

I finally cooked something today for dinner.  

Mustard roasted fish, leftover baby potatoes, sauteed in a frying pan with red onions, and a slightly adapted new salad, from my friend Melissa –  Chickpea Avocado Salad.  She’s one of those people who doesn’t realize what a great cook she is.  But you look forward to dinner at her place, because it is always flavourful, perfectly spiced and yummy.  Too bad for me she lives in Winnipeg.


Melissa’s Chickpea Avocado Salad

Mix together:

One can chick peas, drained
one or two ripe avocados diced into 1/2 inch cubes
1 cup cherry tomatoes, halved
1/2 red onion, minced
a handful of chopped, fresh parsley or cilantro
juice of one lemon
2 garlic cloves, minced
2 Tablespoons olive oil
salt if the chick peas weren’t already salted


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