Whether it’s for lunch, dinner or even breakfast, a summer salad is not only delicious, it keeps you cool because there’s no standing over a stove! Enjoy our healthy recipe for chickpea salad with feta and Greek lemon dressing.
Ingredients
Two 10.5 oz containers of red cherry tomatoes
One 10.5 oz container of yellow cherry tomatoes
One 14.5 oz can of chickpeas, drained and rinsed
1 1/2 cucumbers, peeled and sliced into quarters
2 avocados, peeled, cored and diced
1/4 cup chopped fresh parsley
1/2 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
2 cloves garlic, minced
1/4 teaspoon salt
1 tablespoon chopped fresh basil
3/4 teaspoon dried oregano
3 oz feta cheese, crumbled
Add to a large bowl red and yellow cherry tomatoes, chickpeas, cucumber, avocado and parsley. Mix together gently. In a separate bowl, create the salad dressing by whisking together the olive oil, lemon juice, mustard, garlic and salt until the mixture is smooth. Add basil and oregano to dressing and stir. Add desired amount of dressing to salad mixture. Top with feta cheese. Gently toss to evenly coat. Enjoy!
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