Scale

1 can (15 oz) canned chickpeas, rinsed and drained

2 ripe avocados, diced

1/2 cup crumbled feta cheese

1 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

2 tablespoons lemon juice

2 tablespoons olive oil

Salt and pepper to taste

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1. Rinse and drain the chickpeas thoroughly.

2. Dice the avocados and halve the cherry tomatoes.

3. Add all ingredients into a large mixing bowl.

4. Drizzle with lemon juice and olive oil.

5. Season with salt and pepper.

6. Toss gently to combine and serve fresh.

For best texture, use firm avocados.

Add cucumbers, olives, or grilled chicken for variations.

Serve with pita bread or wrap it for lunch.