1-First Step: Make the dressing Start by combining the olive oil, freshly squeezed lemon juice, pressed or minced garlic, salt, and black pepper in a small bowl or mason jar. Whisk well, or seal the jar and shake it until the dressing looks combined. This takes about 1 minute.

2-Second Step: Prepare the salad base Add the halved cherry tomatoes to a large salad bowl. Slice the English cucumber into half-moons and add those too. Then drain and rinse the chickpeas well before adding them to the bowl.

3-Third Step: Add the remaining mix-ins Next, add the thinly sliced red onion, sliced avocado, chopped cilantro, and feta cheese. Try to spread the ingredients around the bowl so each spoonful gets a little of everything. The avocado should be ripe but not overly soft, since it will be tossed gently with the dressing.

4-Fourth Step: Dress the salad Pour the dressing over the bowl ingredients. Use a large spoon or salad tongs to toss gently so the avocado stays intact and the chickpeas do not break apart. Toss just until everything is coated. The goal is to keep the vegetables crisp and the feta evenly distributed.

5-Final Step: Serve right away or chill briefly Serve the Chickpea Salad immediately for the freshest texture. If you want to refrigerate it first, cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Just before serving, taste and add a little more salt if needed.