3tsplemon juice(squeezed from 1 large or two small lemon)
1/2-1tspminced garlic
1/2-1tspparsley plus extra to garnish
½tspdried crushed oregano
½tspsalt(plus extra as desired)
¼tspblack pepper
¼tspdried dill
optional extra: crumbled feta cheese
Instructions
Drain and rinse chickpeas.
Chop your peppers, tomato, and cucumber, and toss them in a bowl.
Combine all dressing ingredients in a separate container and either shake or whisk to incorporate. Pour over salad and toss to combine.
Pop the bowl in the fridge, covered, for a few hours to let the fabulous flavors of the marinade get better acquainted with your veggies or enjoy right away.
Peel and chop avocado just before serving, and add to the salad. I like to toss my avocado in a little lemon juice with a drizzle of olive oil to prevent it from browning.
Notes
Nutrition Facts below are estimated before optional feta with an online recipe nutrition calculator. Adjust as needed and enjoy!