Omit the feta cheese to keep this dish vegan.

Equipment Needed

Measuring cups and spoons, knife, cutting board, large bowl, small bowl, whisk and a large spoon


To make the dressing, combine the olive oil, lemon juice, honey, Italian seasoning, garlic, chili flakes and sea salt and pepper to taste in a small bowl and whisk vigourously to emulsify.

Set aside. 

Peel and dice the cucumber and avocado and dice the red onion and feta cheese.

Halve the cherry tomatoes and chop the parsley. 

In a large bowl, add the chickpeas, cucumber, avocado, cherry tomatoes, red onion, parsley and feta cheese.

Add the dressing and thoroughly mix. 

Let rest in the fridge for 15 minutes before serving (this dish will last up to 5 days in the fridge).