Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 large (300g) English cucumber, diced
  • 1 medium (150g) ripe avocado, cubed
  • ½ cup (75g) crumbled feta cheese
  • 1 large (60ml) lemon, juiced

Instructions:

  1. Dice the cucumber into uniform ½-inch pieces and cube the avocado into similar sizes.
  2. Add the rinsed chickpeas and diced cucumber to a large mixing bowl and toss gently to distribute the ingredients evenly.
  3. Drizzle the fresh lemon juice over the mixture.
  4. Fold in the cubed avocado and crumbled feta, mixing with a light hand until the avocado slightly coats the chickpeas to create a velvety texture.