Funny thing happened recently; my husband's office moved from Bedford to Downtown Dartmouth. What does that mean? It means that when I'm available, I can make his lunch and hand deliver it to his office. How great is that? For him? Pretty awesome!

On this particular day, a snowy Thursday, I made Doug a lunch that even made me cry with hunger pangs; homemade pork and lamb Kefta on a chickpea, tomato and avocado salad with Zataar, sumac, tahini and buttered pine nuts.

I have a little video about the Kefta that I will post in the next day or two, but here is the recipe for the quick, easy and delicious salad. Check out some of my other videos.

Chickpea, Avocado & Tomato Salad

Serves 4

2C cooked chickpeas
12 grape tomatoes; quartered
1/2 avocado; diced
2 scallions; thinly sliced
1/2C chopped fresh cilantro

Mix and add dressing.

Tahini-Zataar Dressing

1/2C tahini paste
1Tbsp Zataar
1 lemon; juice
2tsp sumac
Salt & pepper
Water to thin out

Mix ingredients and season to taste. Thin with warm water if needed. Pour over vegetables and mix.