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

Instructions:

1. Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).

2. Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.