TOMATO AND AVOCADO SALAD
3 medium tomatoes
Olive oil
Sherry vinegar
½ c. uncooked whole wheat orzo
1 clove of garlic
A big handful of arugula
½. c. chickpeas, cooked, drained
½ large avocado, diced
Juice of ½ a small lemon
Handful of fresh basil
Pine nuts
Salt and pepper to taste
Chop the tomatoes into 1-inch pieces. Place in a bowl with a few tablespoons of sherry vinegar, a splash of olive oil, one-half smashed garlic clove (remove it later), and a few pinches of salt and pepper. Let the tomatoes marinate at room temperature stirring occasionally. Taste and adjust seasonings as it sits. Cook the orzo in salted boiling water for 7-9 minutes or until al dente. In the meantime, take a large bowl and rub the inside of it with the cut side of the other half of the garlic clove. Drain the orzo and place it (warm) into the bowl. Add a good glug of olive oil, then the arugula, chickpeas, lemon juice, salt and pepper, and toss. Taste and adjust seasonings. Dice the...