1-First Step: Gather and prep your ingredients Start by collecting everything listed above. Rinse and drain a 15-ounce can of chickpeas in a colander, then set them in a medium bowl. Halve, pit, and chop 2 ripe avocados into bite-sized pieces. Chop 1/3 cup cilantro and measure 2 tablespoons green onion, finely sliced. Crumble 1/3 cup feta cheese and juice 1 lime into a small dish so you have the acid ready.

2-Second Step: Combine the main components Place the rinsed chickpeas in a medium mixing bowl. Add the chopped avocado gently so it does not completely mash. Add the chopped cilantro and green onion. Sprinkle the crumbled feta evenly over the top. This order helps keep softer ingredients intact while mixing.

3-Third Step: Dress and toss Pour the juice of 1 lime over the bowl. Lime brightens the salad and helps prevent avocado from browning. Use a large spoon to fold ingredients together gently until well mixed. Season with salt and black pepper to taste. Taste as you go; feta contributes salt, so start with a small pinch and adjust.

4-Fourth Step: Adapt while mixing If you need the salad to be vegan, leave out the feta now and toss. For extra crunch, add diced cucumber or a handful of chopped bell pepper. To introduce brininess, toss in 1/4 cup chopped kalamata olives. If you prefer more acidity, add a splash of lemon juice as an alternative to lime.

5-Fifth Step: Final touches and serving Once mixed, transfer to a serving bowl. Sprinkle a little extra cilantro or green onion on top for color. Serve immediately, or chill for 10 to 30 minutes to let the flavors mingle. This salad works well on its own, spooned over mixed greens, stuffed into pita pockets, or served alongside grilled proteins.