Ingredients:

  • 2 cans (15 ounces / 425g each) chickpeas (garbanzo beans), rinsed and drained
  • 2 ripe, but firm avocados, diced into ½-inch pieces
  • 1 large cucumber (approx. 300g), diced
  • 4 oz (113g) feta cheese, crumbled
  • 0.5 small red onion (approx. 50g), finely diced
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 clove garlic, minced
  • 0.5 tsp dried oregano
  • 0.25 tsp salt
  • 0.125 tsp black pepper

Instructions:

  1. Rinse and drain the chickpeas thoroughly. Set aside.
  2. Dice the avocados and cucumber into ½-inch pieces. Finely dice the red onion. Crumble the feta cheese.
  3. In a large mixing bowl, combine the drained chickpeas, diced avocado, diced cucumber, finely diced red onion, and crumbled feta cheese.
  4. In a small separate bowl, whisk together the extra virgin olive oil, balsamic vinegar, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined and the dressing appears emulsified.
  5. Pour the prepared dressing over the salad ingredients in the large bowl. Gently toss to ensure all ingredients are evenly coated.
  6. Serve the Mediterranean Chickpea Avocado Feta Salad immediately, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld further. Note: This salad is best enjoyed fresh.