Avocado-cucumber-chickpea Salad with Feta and Lemon Dressing

Summary

Ingredients

• 200 g cherry tomato (s), red
• 200 g cherry tomato (s), yellow
• 1 can chickpeas
• 1 cucumber (s)
• 2 avocado (s), ripe
• 1 bunch parsley
• 100 g feta cheese

For the dressing:

• 120 ml olive oil
• 60 ml lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard
• 2 cloves garlic, chopped
• 0.25 teaspoon ¼ salt
• 1 tablespoon basil, fresh and chopped
• 1 teaspoon, leveled oregano

Print Recipe Pin Recipe

Instructions

1. Halve the tomatoes, drain and rinse the chickpeas, cut the cucumber into small quarters, core the avocados and cut into pieces, chop the parsley and put everything in a salad bowl and mix carefully. For the dressing, mix olive oil, lemon juice, Dijon mustard, garlic and salt with a hand blender to a creamy sauce. Stir in the basil and oregano (do not mix any more!) And pour over the salad. Mix the salad with the dressing and let it steep for at least 1 hour. Before serving, crumble the feta and pour over it.