• 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 (garbanzo beans), drained and rinsed
• 1/2 medium red onion, thinly sliced
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 4 oz feta cheese, diced

1. Prepare the dressing:
   In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. You can also combine everything in a small jar and shake until blended.
2. Assemble the salad:
   Place the tomatoes, cucumber, chickpeas, red onion, avocado, cilantro, and feta into a large serving bowl.
3. Finish and serve:
   Pour the dressing over the salad (using as much as you like—this batch works well in full). Toss gently to coat all the ingredients evenly.

Nutrition