Ingredients
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
Dressing
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
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
Dressing
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
Steps
20m prep time / 0m cook time
1. To make dressing: in a mason jar, add oil, vinegars, salt, dry mustard, garlic powder and pepper. Shake to combine. (Can also be made in a mixing bowl with a whisk or in a blender.)
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.
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.
