Ingredients:

  • 2 cans (15 oz each) chickpeas, rinsed and dried
  • 2 cups English cucumbers, diced
  • 1 large red bell pepper, seeded and chopped
  • 0.5 small red onion, finely minced
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.25 cup extra virgin olive oil
  • 3 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 clove garlic, grated into a paste
  • 0.5 cup feta cheese, crumbled
  • 1 large avocado, diced
  • 0.5 cup fresh parsley, finely chopped

Instructions:

  1. Rinse the canned chickpeas thoroughly in a colander and pat them dry with a clean kitchen towel to ensure the dressing adheres properly.
  2. In a small mason jar or bowl, combine the extra virgin olive oil, lemon juice, Dijon mustard, dried oregano, and grated garlic. Shake or whisk vigorously until the mixture is emulsified and thick.
  3. Dice the cucumbers, red bell pepper, and finely mince the red onion. Finely chop the fresh parsley.
  4. In a large non-reactive mixing bowl, combine the dried chickpeas, cucumbers, bell pepper, red onion, and Kalamata olives.
  5. Pour the dressing over the salad and toss thoroughly to coat all ingredients.
  6. Just before serving, gently fold in the crumbled feta cheese and diced avocado to maintain their texture.