What a soggy, grey Seattle day.  An icky sick day at that.  As I was sitting at the kitchen counter eating, what else, chicken soup, I noticed the avocados I bought recently needed to be used.  Decided to make a salad based on a great dish we had last time we visited Goldfarb’s dad and Janice in Arizona.  She had made this wonderfully simple salad of chick peas, tomatoes and avocados.  This is my take on that dish – in which I was able to use all my avocados, lemons and a couple of vegetable remnants.  So easy, so tasty…I just wish it also came with the Arizona sun.

chick pea + avocado salad
15 mins  .  serves 6

1/3 c red wine vinegar
1 tsp sugar
½ small red onion, diced
4 tbsp fresh lemon juice
6 tbsp extra virgin olive oil
2 cloves garlic, finely minced
½ tsp Kosher salt
¼ tsp fresh ground black pepper
3 – 15 oz cans chick peas, drained and rinsed
½ c grape tomatoes, halved
3 small {or 2 medium} avocados, cut into ½” dices
½ c feta, crumbled
¼ c chopped fresh Italian parsley

In a small bowl, combine red wine vinegar and sugar.  Add red onion and allow to sit for 10 mins.

In another small bowl, add lemon juice, olive oil, garlic, salt and pepper; whisk to incorporate to form a vinaigrette.   Set aside.  Drain red onions and place in a large bowl.  Add chick peas, tomatoes, avocados, feta, parsley and vinaigrette. Fold gently with a spatula and serve.