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 seasoni...