Ingredients:

  • 2 cans (425g each) chickpeas, drained and rinsed
  • 1 English cucumber (340g), diced
  • 1 red bell pepper (170g), diced
  • 1 cup (150g) cherry tomatoes, halved
  • ½ cup (75g) red onion, finely diced
  • ½ cup (30g) fresh parsley, chopped
  • ⅓ cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried oregano
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • ½ cup (75g) feta cheese, crumbled
  • 1 ripe avocado (140g), cubed (optional)

Instructions:

  1. Rinse the chickpeas under cold water until the foam disappears.
  2. Dice the cucumber, pepper, and onion into uniform cubes. Halve the cherry tomatoes.
  3. Toss all these components into the large mixing bowl.
  4. In a small jar, combine the olive oil, lemon juice, vinegar, minced garlic, oregano, salt, and pepper. Shake vigorously or whisk until creamy.
  5. Pour the vinaigrette over the vegetables and chickpeas. Toss gently with a large spoon until coated.
  6. Fold in the crumbled feta and avocado, then let sit for 10 minutes before serving.