Servings: 6 as a side salad 3 Tbsp extra virgin olive oil 3 Tbsp lemon juice, from 1 large lemon 1 garlic clove, pressed or minced 1/2 tsp sea salt, or to taste 1/8 tsp black pepper 1 1/2 cups cherry tomatoes, halved 1 English Cucumber, halved and sliced 15 oz chickpeas, or garbanzo beans, drained, rinsed 1/2 medium red onion, thinly sliced 1 avocado, sliced 1/4 cup cilantro, chopped 4 oz feta cheese, diced
Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil,
3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper
and whisk to combine (or shake them together in a small mason jar).
Combine remaining chickpea salad ingredients in a salad bowl,
add dressing to taste (we used all of it) and toss to coat.