Ingredients
Equipment
Method
Step-by-Step Instructions
- Rinse the canned chickpeas thoroughly in cold water and pat them dry with a paper towel.
- Chop the cucumber, halved cherry tomatoes, and red onion into bite-sized pieces.
- Cut the avocado in half, remove the pit, and toss with lemon juice.
- In a small bowl, whisk together olive oil and lemon juice, seasoning with salt and pepper.
- In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, and herbs.
- Crumble feta over the salad and drizzle dressing, then toss gently.
- Serve immediately or store in an airtight container.
Nutrition
Notes
To prevent browning, toss cut avocado in lemon juice before adding to the salad. For meal prep, keep avocado and dressing separate until serving.