Ingredients
2 cups chickpeas, cooked or canned (rinsed and drained)
1 ripe avocado, diced
1 cup cherry tomatoes, halved
1/2 English cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/4 cup feta cheese, crumbled (optional)
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp honey or maple syrup (optional)
Salt and pepper to taste
Directions
1. In a large mixing bowl, combine the chickpeas, diced avocado, halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, and chopped mint.
2. If you’re using feta cheese, add it to the bowl as well.
3. In a small bowl or jar, mix together the olive oil, lemon juice, red wine vinegar, honey or maple syrup (if using), salt, and pepper. Whisk or shake well to combine.
4. Pour the dressing over the salad ingredients in the large mixing bowl.
5. Gently toss everything together until well coated with the dressing.
6. Taste and adjust seasoning with more salt and pepper if needed.
7. Serve immediately or refrigerate for later.