10-Minute Avocado Chickpea Salad

• 1 avocado, pitted and diced
• 1 can chickpeas, 15 oz, drained and rinsed
• 10 cherry tomatoes, halved
• 1/2 English cucumber, diced
• 15 pitted olives
• 2 tablespoons olive oil
• 1/4 cup crumbled feta cheese
• 1/2 lemon, juiced
• 1/3 cup chopped fresh parsley
• 1 red onion, finely diced
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1/2 teaspoon Italian seasoning

Instructions

1. 1
   Dice the onion, avocado, cherry tomatoes, and cucumber. Add them to a large bowl along with the chopped parsley, crumbled feta, and drained, rinsed chickpeas.
2. 2
   Pour over the olive oil and lemon juice, then sprinkle with salt, pepper, and Italian seasoning.
3. 3
   Stir to combine everything evenly and serve immediately. Store leftovers in a sealed container in the fridge for up to 3 days.