Ingredients

  • 1 can (400 g) chickpeas, drained & rinsed
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • ¼ cup red onion, finely chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh mint, chopped (optional but very Mediterranean)
  • 2 tbsp extra-virgin olive oil
  • 1½ tbsp fresh lemon juice
  • 1 small garlic clove, grated (optional)
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • ¼ tsp dried oregano or za’atar
  • Optional add-ins: feta cheese, olives, capers
  1. Prepare chickpeas: In a large bowl, add rinsed chickpeas. Lightly mash a few with a fork for better texture.
  2. Add vegetables: Gently fold in avocado, tomatoes, cucumber, and red onion.
  3. Make dressing: In a small bowl, whisk olive oil, lemon juice, garlic, salt, pepper, and oregano.
  4. Combine: Pour dressing over salad and toss gently to avoid smashing the avocado.
  5. Finish: Sprinkle parsley and mint on top. Add feta or olives if using.
  6. Serve immediately or chill for 10–15 minutes for extra freshness.