I've been having a lot of legume-based salads for lunch this summer, and today's was my hands-down favorite. It's an adapted version of a chickpea salad that appears in Terry Walters, Clean Food.
Put together in large bowl:
3 cups cooked chickpeas (2 cans, drained and rinsed)
about 3 cups cherry tomatoes, halved (or quartered if large)
4 scallions, chopped
1/2 to 1 small cucumber, seeds removed and chopped into sm cubes
1 sm-med avocado, pitted, peeled, and cut into small cubes
1 small garlic clove, minced or pressed
1 large bunch of cilantro (cut off stems), rinsed
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
salt and pepper to taste
Put all dressing ingredients into a food processor and blend. You might have to scrape down the sides a couple of times.
Pour dressing over salad ingredients and toss gently to coat.
What does summer taste like to you?