Avocado, cucumber, and chickpea salad with feta and lemon dressing

Ingredients for 8 servings:

• 200 g cherry tomatoes, red
• 200 g cherry tomatoes, yellow
• 1 can chickpeas
• 1 cucumber(s)
• 2 avocados, ripe
• 1 bunch of parsley
• 100 g feta cheese
• 120 ml olive oil
• 60 ml lemon juice, freshly squeezed
• 1 tsp Dijon mustard
• 2 clove(s) garlic, chopped
• ¼ tsp salt
• 1 tbsp basil, fresh and chopped
• 1 tsp sautéed oregano

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

refreshing summer salad

Halve the tomatoes, drain and rinse the chickpeas, cut the cucumber into small quarters, pit and slice the avocados, finely chop the parsley, and place everything in a salad bowl and toss gently. For the dressing, blend the olive oil, lemon juice, Dijon mustard, garlic, and salt with an immersion blender until smooth. Stir in the basil and oregano (do not over-blend!) and pour over the salad. Toss the salad with the dressing and let it sit for at least 1 hour. Crumble the feta cheese and sprinkle it over the salad before serving.