Tomato Avocado Cucumber Chick Pea Salad with Feta and Greek Lemon Dressing

Ingredients

• 2 containers red cherry tomatoes
• 1 containers yellow cherry tomatoes
• 1 can chick peas, 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 oz feta cheese, crumbled
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tsp dijon mustard
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1 Tbsp chopped fresh basil
• 3/4 tsp dried oregano

Directions

1. In a salad bowl, combine the tomatoes, chick peas and cucumbers, tossing them together. Add the avocado and parsley, then fold everything gently so the avocado doesn’t get mashed.
2. Pour in the desired amount of dressing, add the feta, and toss softly until the salad is evenly coated. For the best texture, serve it within an hour.
3. For the dressing, use a blender, or a mixing bowl and whisk, to combine the olive oil, lemon juice, mustard, garlic and salt until the dressing is fully emulsified. Stir in the basil and oregano.