Directions

• Quick Pickle: Soak minced red onion in lemon juice for 5 mins to remove the "sharp" bite and aid digestion.

• Base Mix: Toss chickpeas, cucumber, tomatoes, and parsley into the lemon-onion mixture.

• Emulsify: Drizzle with olive oil, oregano, salt, and pepper. Stir well so the chickpeas absorb the flavor.

• Finish: Gently fold in feta and avocado last to keep them creamy, not mushy.

• Chill: Refrigerate for 20 mins to let the flavors marry.