Lemons & Zest

No boring salads here. We eat our greens like this 💚💚💚 Ingredients: ▢ 2 cans chickpeas (approx. 15oz.) ▢ ½ cup red onion, small diced ▢ 10 oz. grape tomatoes, cut in halves ▢ 1 English cucumber chopped ▢ 5 oz. baby arugula ▢ ¼ teaspoon crushed red pepper optional ▢ juice of 1 lemon ▢ ⅓ c olive oil more as needed ▢ ¼ c red wine vinegar ▢ 2 garlic cloves minced ▢ ⅓ cup chopped cilantro parsley can be used instead ▢ ½ teaspoon sea salt, more or less to taste ▢ ½ teaspoon pepper ▢ 6 oz. feta cheese crumbles ▢ 2 ripe avocados cut into one small cubes Tips and notes, go to Instructions Drain and rinse chickpeas. Add to large bowl along with cucumber, tomatoes, onion, and baby arugula. Toss to combine. Add in the garlic, chopped cilantro (or parsley) salt, pepper, lemon juice, olive oil and red wine vinegar. Toss to coat evenly. Gently toss in the feta and cubed avocado. Adjust seasoning and oil as desired. Chill until ready to serve. This will keep for about 3-4 days sealed in the refrigerator.