From Susan, the local senior director and food editor at the Southeast Missourian.
Tomato Avocado Cucumber Chickpea Salad with Feta and Greek Lemon Dressing
2 containers (10.5 ounces each) red cherry tomatoes
1 container (10.5 ounces) yellow cherry tomatoes
1 can (14.5 ounces) chickpeas, drained and rinsed
1 1/2 cucumbers, peeled and sliced into quarters
2 Hass avocados, peeled, cored and diced (ripe but semi-firm)
1/4 cup chopped fresh parsley
3 ounces feta cheese, crumbled
Dressing:
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
In a salad bowl, toss together tomatoes, chickpeas and cucumbers. Add avocado and parsley and gently toss. Add desired amount of dressing and the feta, and gently toss to evenly coat. Serve within an hour for best results.
For the dressing:
In a blender (or mixing bowl with a whisk), blend olive oil, lemon juice, mustard, garlic and salt until mixture is well emulsified. Stir in basil and oregano.
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Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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