My 10-Minute Greek Chickpea & Avocado Goddess Salad That Keeps You Full for 5 Hours

🛒 Ingredients

• 2 cans (15 oz each) organic chickpeas, drained and thoroughly rinsed
• 2 ripe Hass avocados, diced into bite-sized cubes
• 1 large English cucumber, diced
• 1.5 cups sweet cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives, halved
• 1/3 cup red onion, finely diced
• 1/2 cup authentic Greek sheep's milk feta, crumbled
• 3 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dried oregano and 2 tbsp fresh minced dill

👩‍🍳 Step-by-Step Instructions

1. 1
   Step 1: In a large salad bowl, combine rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, Kalamata olives, and minced red onion.
2. 2
   Step 2: In a small glass jar, vigorously shake together extra virgin olive oil, lemon juice, red wine vinegar, dried oregano, fresh dill, sea salt, and black pepper.
3. 3
   Step 3: Pour the dressing over the chickpea and vegetable mixture and toss gently to coat.
4. 4
   Step 4: Add the diced avocado and crumbled feta cheese last, gently folding them in so the avocado cubes hold their shape.
5. 5
   Step 5: Let rest for 5 minutes at room temperature for flavors to meld, then serve fresh or chill in the refrigerator.

🥗 Nutrition Facts (Per Serving)