Chickpea and Veggie Salad

John and I started with the idea of a salad on a bed of chickpeas bit it quickly turned into a stir fry. First, we sauteed garlic in a little olive oil and added basil, oregano, and salt and pepper. We added a can of organic chickpeas and cooked them until soft and slightly browned. Then, we added a little of almost every veggie we had in the fridge including red onion, asparagus, green beans, red bell pepper, and tomato. John sliced a perfectly ripe avocado for on top and, on the side, we boiled a few ears of corn on the cob. It was a really tasty meal, excellent leftovers, and left a little room for Coconut Bliss later in the evening!