1-First Step: Gather and prep ingredients (5-8 minutes) Start by rinsing and draining the 15 ounce can of chickpeas in a colander under cold water. Pat them dry with paper towels to reduce excess moisture. Halve 1/2 cup cherry tomatoes, dice 3 seedless cucumbers, thinly slice 1 small red onion, dice 1 avocado, and chop 1/2 bunch cilantro. Zest and juice 1 lemon and press 1 garlic clove.

2-Second Step: Assemble base flavors (3 minutes) In a large mixing bowl, add the prepared cucumbers, halved cherry tomatoes, thinly sliced red onion, chopped cilantro, and rinsed chickpeas. Use a large bowl to leave room for tossing and to avoid crushing the avocado later.

3-Third Step: Add cheese and oil (1 minute) Add 4 ounces of diced feta cheese over the salad and drizzle with 2 tablespoons olive oil. Feta gives salty, tangy contrast to the creamy avocado and mild chickpeas.

4-Fourth Step: Mix the dressing right in the bowl (2 minutes) Stir in the lemon zest, lemon juice, and pressed garlic directly into the bowl so their flavors marry with the oil and feta. Season with kosher salt and freshly cracked black pepper to taste. Taste as you go; feta and olives (if used) add salt, so start light on salt and adjust.

5-Fifth Step: Add avocado last and toss gently (1-2 minutes) Fold in the diced avocado last, tossing gently to coat without mashing. This keeps the avocado intact and gives pleasant chunks in every bite. If you prefer super-creamy texture, mash half the avocado before folding.

6-Final Step: Serve and optional finishing touches (1-2 minutes) Serve the Chickpea Feta Avocado Salad immediately or let it rest for 10 minutes at room temperature to allow flavors to meld. For a more Mediterranean twist, add a sprinkle of dried oregano and some kalamata olives. If you want to turn it into a full meal, add grilled chicken or serve it alongside savory sides like savory chicken lettuce wraps or a warm grain. For a lighter companion, try pairing with this cucumber tomato salad.