Ingredients:

  • 2 cans (15 oz each) chickpeas, rinsed and dried
  • 1 large English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 0.5 small red onion, finely minced
  • 0.5 cup crumbled feta cheese
  • 2 large avocados, diced
  • 0.5 cup fresh parsley or cilantro, chopped
  • 0.25 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp Dijon mustard
  • 1 clove garlic, grated
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Empty the chickpeas into a colander and rinse under cold water until the foam completely disappears. Pat them bone dry with a clean tea towel. Note: Excess moisture on the chickpeas is the number one cause of a flavorless, watery salad.
  2. Dice the cucumber and halve the cherry tomatoes. Place them in your large mixing bowl along with the finely minced red onion. Toss with a pinch of the sea salt and let sit for 3 minutes until the vegetables look slightly glossy.
  3. In a small jar or bowl, combine the olive oil, balsamic vinegar, lemon juice, Dijon mustard, grated garlic, and black pepper. Whisk vigorously or shake the jar until the mixture becomes thick and opaque.
  4. Pour the dressing over the chickpea and vegetable mixture. Toss thoroughly to ensure every crevasse is coated. This is the stage where you want to be firm and ensure total coverage.
  5. Add the crumbled feta and the chopped herbs. Gently fold them in using a silicone spatula. If you're looking for a similar fresh vibe, you might enjoy the techniques used in this [Cucumber Tomato Avocado Salad recipe](https://chefyoyo.com/recipes/cucumber-tomato-avocado-salad-recipe-2/).
  6. Gently dice your avocados and add them to the bowl last. Use a lifting and folding motion rather than stirring until the avocado is just distributed but still holds its shape.
  7. Taste a single chickpea and a piece of avocado together. Add the remaining sea salt if the flavors don't pop or a squeeze more lemon if the fat feels too heavy.
  8. Transfer to your serving dish and finish with a final drizzle of olive oil and a few whole parsley leaves.