Greek Chickpea Salad

Ingredients

• 1 Can of Chickpeas

• 3 Stalks of Celery

• 1 Red Pepper

• 1 Mini Cucumber (or ½ an english cucumber)

• ¼ Red Onion

• ½ Cup Baby Tomatoes

• ½ Avocado

• 8-10 Castelvetrano Olives (and 1 tbsp olive brine)

• ¼ Cup Crumbled Feta

• Several Sprigs of Fresh Italian Parsley (chopped)

• 3 Tbsp Olive Oil

• Juice from ½ Lemon

• Salt and Pepper to taste

Instructions

Makes Appx: 2 Servings

Total Cook & Prep Time: 15 Minutes

1. Drain and rinse the can of chickpeas and add to a large mixing bowl.

2. Chop celery, red pepper, and cucumber into small pieces and add to the bowl.

3. Dice red onion and add to the bowl.

4. Slice baby tomatoes in half and add to the bowl.

5. Cut avocado into long slices and set aside.

6. Roughly chop the Italian parsley and add to the mixing bowl. 

7. Add most of the crumbled feta and all of the olives to the mixing bowl.

8. Cut the lemon in quarters and squeeze two of the juice into the bowl.

9. Add the olive oil and olive brine to the mixing bowl and use a wooden spoon to combine all of the ingredients, while thoroughly coating them in the liquids.

10. Dish out desired amount of salad into an individual bowl, top with avocado slices, and a bit of crumbled feta. 

11. Top the salad with salt and pepper to taste.