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

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.

Jersey Fresh Product(s) Used: Cucumber Herbs Tomatoes

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