Ingredients:

  • 2 (15 oz / 425g) cans chickpeas, drained and rinsed
  • 1 large (12 oz / 340g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium (150g) red bell pepper, diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (75g) Kalamata olives, pitted and sliced
  • 1/2 cup (60g) fresh Italian parsley, chopped
  • 4 oz (115g) feta cheese, crumbled
  • 1 large (150g) avocado, diced
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 1 tsp (5g) Dijon mustard
  • 1 clove (5g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Rinse the canned chickpeas thoroughly in a colander until the water runs clear.
  2. In a large mixing bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, red bell pepper, red onion, and sliced Kalamata olives. Fold in the chopped parsley.
  3. Combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper in a mason jar. Shake vigorously for 30 seconds or whisk until the dressing is emulsified and creamy.
  4. Drizzle the dressing over the salad and toss gently to coat.
  5. Gently fold in the crumbled feta and diced avocado last to maintain their structure. Serve immediately or chill.