Ingredients:

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 2 cups English or Persian cucumbers, diced
  • 1.5 cups cherry tomatoes, halved
  • 0.5 cup red onion, finely minced
  • 0.5 cup Kalamata olives, pitted and sliced
  • 0.5 cup feta cheese, crumbled
  • 0.5 cup Italian parsley, finely chopped
  • 0.25 cup fresh mint, finely chopped
  • 1 large firm-ripe avocado, cubed
  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, pressed or grated
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Dice the cucumbers and tomatoes. Place the diced cucumbers in a colander with a pinch of salt for 10 minutes to draw out excess moisture. Rinse and drain the chickpeas thoroughly using cold water.
  2. In a small mason jar, combine the extra virgin olive oil, lemon juice, red wine vinegar, pressed garlic, and dried oregano. Shake vigorously for 30 seconds to create a stable emulsion.
  3. In a large mixing bowl, combine the drained chickpeas, minced red onion, and sliced Kalamata olives. Pour the dressing over these ingredients and toss well to allow the chickpeas to absorb the flavors.
  4. Gently fold in the salted cucumbers, halved cherry tomatoes, chopped parsley, mint, and crumbled feta cheese. If serving immediately, fold in the avocado cubes.
  5. Divide the mixture evenly into four airtight glass meal prep containers. If prepping for multiple days, coat the avocado cubes in the dressing before adding to prevent oxidation.