---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads
       Yield: 2 servings
       1 cn Chickpeas (16 oz)
       1 md Cucumber, peeled
       1 lg Tomato
       1    Red pepper, seeded & diced
       2    Scallions, chopped
       1    Avocado
     1/3 c  Olive oil
       1    Lemon
     1/4 ts Salt
     1/8 ts White pepper
       8    Leaves fresh basil, chopped
     1/3 c  Dill, fresh
   Drain chickpeas and rinse well. Cut cucumber into thin slices, then halve
   them. Cut tomato into wedges, then halve them. Put cucumbers and tomato
   pieces, as well as red peppers and scallions, in a bowl. Set aside. Dice
   avocado. Put in a large bowl, and add oil and juice from half the lemon.
   Add the salt, pepper and basil. Stir with fork (avocado will cream). Add
   the vegetables and dill to avocado mixture. Toss gently. Add chickpeas, and
   combine. Taste and add more lemon, salt and pepper as needed. Serve. Can be
   prepared ahead of time and refrigerated.