Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
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
- 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.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below