Field Salad with Garbanzos and Feta

Finally! I have my new camera. Sigh (BIG).
Sorry, folks if you were concerned that you would have to stare at poorly colored Easter Eggs for the next few months. My point and shoot digital camera died a long and painful death and it took me waaay too long to replace it's worthless 7 mega pixel carcass. But, as I've been told my whole life, be patient, and the right...(camera)....will come along. And it did. Please welcome the Nikon D60 to the table and strap on your forks, plates, and of course wine glasses because this thing is going to be stepping up the bar for Savvy Cuisine and taking shots all over the place. Actually, I think it's focusing on me first and proving that I'm a complete amateur at photography, but it does it in such a nice, convenient, and professional way that I don't even care. This camera can walk all over me and I'm still going to sing it's praises and carry it everywhere I go (sending my poor friends scattering for fear of evidence being collected against them).

So, after a few hideous and random shots of furniture and the cat for the past couple of weeks, I finally tried food yesterday. I had journeyed out to The Vegetable Stand and after an obscenely long contemplation of how to spend the $2 I had with me, I finally grabbed a delicious and fluffy head of chicory lettuce. They were so nice at the stand, they rewarded me with a juicy red strawberry and it made me forget that white Range Rover that had chased my poor Volkswagen'
s bumper all through the windy roads of Del Mar to get to this place.
So, I arrived home, starving, and still a bit chased and hot from my drive so I dove right in to preparing myself a small salad feast for my lunch.

Ingredients:
A few leaves of Chicory, torn and washed
A sprinkle of Organic* Garbanzo Beans
What I had left of the crumbled Feta Cheese (from Trader Joes)
Four basil leaves (chiffonade)
1/4 of an avocado
1/2 of a Roma tomato

Dressing:
OK. I was lazy, hot, hungry, and tired. Not trying to squelch calories, but this works if you are trying to cut back.
A drizzle of Extra Virgin Olive Oil
A squeeze of a 1/4 lemon
Sprinkle of Sea Salt
Cracked Black Pepper

I topped off the feast with a glass of dry Riesling (I love working for myself), sourdough baguette and Port Salut. You could do this salad on a much bigger scale and serve it family style. I recommend NOT using the dregs of your feta cheese container like I did though.