1-First Step: Gather and prep your ingredients (2-4 minutes) Start by assembling everything on the counter. Rinse and drain one 15-ounce can of chickpeas under cold water to remove excess sodium and starch. Halve 1 1/2 cups of cherry tomatoes. Halve and slice 1 English cucumber. Thinly slice 1/2 medium red onion. Slice 1 avocado but hold off adding it to the bowl if you plan to store leftovers. Chop 1/4 cup cilantro and crumble or dice 4 ounces feta if not pre-crumbled. Measure 3 tablespoons olive oil and 3 tablespoons freshly squeezed lemon juice.

2-Second Step: Make the dressing (1-2 minutes) Whisk together the dressing in a small bowl: add 3 tablespoons olive oil, 3 tablespoons lemon juice, 1 pressed or minced garlic clove, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. For a smoother, lightly emulsified dressing, shake the ingredients in a sealed jar for 20-30 seconds or mix briefly with an immersion blender. Taste and adjust salt or lemon if needed. This lemon dressing helps prevent avocado browning and brightens the salad.

3-Third Step: Combine the salad ingredients (1-2 minutes) In a large salad bowl, add the halved tomatoes, sliced cucumber, thinly sliced red onion, drained chickpeas, sliced avocado, chopped cilantro, and crumbled feta. Use a gentle hand when adding avocado and feta so they keep their shape and texture. If making the salad ahead, consider keeping avocado and feta separate until serving.

4-Fourth Step: Dress and toss gently (30-60 seconds) Pour the prepared lemon dressing over the salad. Toss gently with two large spoons or salad utensils so the avocado and feta do not mash. Toss just enough to coat all ingredients evenly. Add a final pinch of salt or a crack of pepper to taste. For crispness, add salt right before serving rather than during storage.

5-Final Step: Serve and enjoy (optional resting time 10-15 minutes) You can serve this Chickpea Salad immediately for max crunch. For deeper flavor, let it sit at room temperature for 10 to 15 minutes so the dressing melds with the chickpeas and vegetables. This salad pairs nicely with a protein like grilled chicken breasts for a heartier meal; try serving it alongside these grilled chicken breasts for a quick weeknight dinner. It also goes well with light pasta dishes such as pesto pasta when you want a Mediterranean-inspired spread.