09/24/2026
๐ฅ Another great recipe from Sister Jan!
This is a perfect End-of-Summer Saladโfresh, colorful and packed with delicious seasonal ingredients, including our creamy Nicasio Valley Foggy Morning Cheese. ๐ง
Chickpea Salad with Cucumbers, Tomatoes, Avocado, Corn, Olives & Foggy Morning
Ingredients
1 can (15 oz) chickpeas, drained
2 cups cucumber, sliced and quartered
1ยฝ cups cherry tomatoes, halved
ยฝ cup Kalamata olives
โ
cup shallots, chopped
ยพ cup corn โ fresh, canned or frozen
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cup parsley, finely chopped
1 avocado, diced
4 oz Nicasio Valley Foggy Morning Cheese
Dressing
4 tablespoons olive oil
2 tablespoons red w**e vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon dried oregano
ยพ teaspoon salt
Black pepper, to taste
Directions
Make the dressing by combining all dressing ingredients in a small bowl.
Marinate the chickpeas in the dressing for at least 30 minutes.
Place the cucumber, tomatoes, olives, shallots, corn and parsley in a large bowl. Set aside the avocado and cheese.
Pour the marinated chickpeas and dressing over the salad ingredients. Mix well.
Gently fold in the avocado and Foggy Morning Cheese.
Serve immediately or chill before serving.
A delicious way to enjoy those last tastes of summer! โ๏ธ๐ฅ๐ง
Thank you, Jan, for another wonderful recipe from our family kitchen! โค๏ธ
