Tomato Cucumber Salad with Avocado and Chickpeas
2 (10.5 oz) containers of Jersey Fresh grape tomatoes, cut in half
1 (14.5 oz) can of chickpeas, drained and rinsed
1-2 Jersey Fresh cucumber, peeled and sliced into quarters
2 avocados, peeled, cored and diced
2 TB Jersey Fresh parsley, chopped
2 TB Jersey Fresh basil, chopped
3 oz feta cheese
1 cup olive oil
1/2 cup white vinegar
3 TB cider vinegar
2 tsp salt
2 tsp dry mustard
1/2 tsp garlic powder
fresh black pepper, to taste
20m prep time / 0m cook time
2. Combine tomatoes, chickpeas, cucumbers. Mix well.
3. Add avocado, parsley and basil. Toss gently.
4. Add feta cheese and desired amount of dressing. Gently combine.