This is my go to lunch, particularly late summer when tomatoes are fresh! In this case I added chickpeas to add proteins but I make different variations of this. For example, replacing the chickpeas by adding pitted kalamata olives and Feta cheese (which makes it vegetarian) will create a lovely Mediterranean salad. I often pair it with my green soup which I make regularly.

Ingredients

• 2 plum tomatoes cut in chunk
• ½ english cucumber peeled and cut in chunk (I slice them in half lengthwise and then in half again, then slice them about 1 cm wide)
• ¼ cup diced red onion
• 3 tbsp chick peas
• 1 tbsp caper (or sometime I use green or black olives)
• ¼ avocado cut in chunk

Dressing

• 2 tbsp of olive oil
• Juice from ¼ of a lemon
• 1 tsp of Dijon mustard
• 2 tsp of seasoned salt (I mix my own. I will post a recipe shortly)
• 1 tsp dried basil
• ½ tsp of dried thyme

I make a few variation of this dressing depending how I feel. Replace the Dijon and lemon juice with red wine vinegar for example.

The key for this salad is to make it at least half an hour before eating it so that the juices all mix together, creating a marvelous sauce! Place all the ingredients in a bowl, then mix the dressing in a separate bowl. Add to the salad and let it sit for a bit.

Lunch for 2