INGREDIENTS
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)
I used to like chickpeas but I wasn’t loving them when I made this. I did forget the onion so may try it again with the onion and without the chickpeas.