Garbonzo Bean Salad With Olive, Tomato, Roasted Pepper And Avocado



2 red peppers quartered and deseeded
2 tablespoon white wine vinegar
5 tablespoons extra virgin olive oil
1 small green chili finely chopped
Salt and freshly ground pepper
1/2 red onion, finely chopped
8 large green olives stoned and chopped
12 oz tomatoes
2 x 14 oz cans garbanzo beans, drained and rinsed thoroughly
Large handful fresh cilantro leaves, chopped
2 small ripe avocados
Grill red peppers until blackened, wrap in plastic bag, leave. Make dressing by whisking
vinegar, oil and chili in large mixing bowl. Season to taste and mix in red onion and
olives. Place tomatoes in boiling water for a minute, drain, peel and chop into chunky
dice. Mix into dressing. Pat dry garbanzos and add to bowl. Peel peppers, cut into small
squares and mix into salad with chopped cilantro. Shortly before serving, stone and peel
avocados. Cut into large chunks and add to salad, adjust seasoning, serve.