Preparation

• Start by draining and rinsing the chickpeas thoroughly. Pat them dry with a clean towel to avoid any excess moisture in your salad. Slice your cherry tomatoes in half, dice the cucumber, chop the red onion, and cube your avocado. The goal is to keep everything bite-sized for easy scooping with a fork.
• In a small bowl or jar, whisk together the lemon juice, olive oil, a pinch of salt, and some freshly ground black pepper. This zesty, bright dressing brings all the ingredients to life, especially the creamy avocado and salty feta.
• In a large salad bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and feta. Gently fold in the avocado last to avoid mashing it too much. Drizzle with the lemon-olive oil dressing and sprinkle over the chopped parsley.
• If you have the time, let the salad sit for 10–15 minutes before serving. This allows the flavors to mingle and makes every bite even more delicious.
• Serve your chickpea feta avocado salad chilled or at room temperature. It’s perfect on its own, as a filling side, or even tucked into a pita wrap for an easy lunch.