Food: Dinner Tonight – Salad with Chickpea, Corn, Tomato, Avocado

Ingredients that go way back in my culture, are now coming to light – in all sorts of ways. But the only difference in this case, is that we used to eat roasted lightly salted chickpeas as a snack (instead of candy) and never have considered it in salad. 🙂

So, since I am on the verge of converting to plant-based ‘not-diet’ – I figured I’d give this salad a try – with the feta cheese. Because…I have trouble letting-go of cheese.

INGREDIENTS

  • 1/2 cup fresh basil, roughly chopped
  • 1/4 cup fresh cilantro, and or parsley, roughly chopped
  • 1 tablespoon fresh chopped chives
  • 1 can (14 ounce) chickpeas, drained
  • 4 ears grilled or steamed corn, kernels removed
  • 2 cups cherry tomatoes, halved
  • 2 Persian cucumbers, diced
  • 1 cup cubed feta cheese
  • 1 avocado, diced

SHALLOT VINAIGRETTE

On another note, what films have you seen lately and recommend? yes, I did go..and..see…Hobbs and Shaw

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