Ingredients
21ozred cherry tomatoes,(2 containers)
10.5containeryellow cherry tomatoes,(1 containter)
14.5ozchickpeas,(1 can), drained and rinsed
1½cucumbers,peeled and sliced into quarters
2Hass avocados,peeled, cored and diced, ripe but semi firm
¼cupfresh parsley,chopped
3ozfeta cheese,crumbled
½cupolive oil
¼cupfresh lemon juice
1tspDijon mustard
2clovesgarlic,minced
¼tspsalt
1tbspfresh basil,chopped
¾tsporegano,dried
Preparation
In a salad bowl, toss together tomatoes, chickpeas, and cucumbers. Add avocado and parsley and gently toss.
Add the desired amount of dressing and the feta, then gently toss to evenly coat. Serve within 1 hour for best results.
In a blender (or mixing bowl with a whisk), blend olive oil, lemon juice, mustard, garlic, and salt until the mixture is well emulsified.
Stir in basil and oregano.
