3 large semi-firm avocados, diced

1 (15 oz) can chickpeas, rinsed and drained

½ cup feta cheese, crumbled

¼ red onion, thinly sliced

¼ cup fresh parsley or cilantro, chopped

1–2 lemons, juiced (start with one, add more to taste)

1 teaspoon sumac

2 tablespoons extra virgin olive oil

Salt and black pepper, to taste

(Optional) 1 small garlic clove, crushed

Optional Add-ins: diced tomatoes, chopped cucumber, or a handful of toasted nuts for crunch.

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Prep the avocados: Slice or cube the avocados and add them to a large salad bowl.
Add the rest: Toss in the chickpeas, red onion, feta, and herbs.
Dress it up: Drizzle generously with olive oil and squeeze in lemon juice. Sprinkle with sumac, salt, and pepper. Add garlic if you’d like a bolder flavor.
Toss gently: Mix everything together without mashing the avocado.
Taste and adjust: Add extra lemon juice or seasoning if needed.
Serve immediately or chill for 15 minutes before serving for extra freshness.

Avocado tip: Use semi-firm avocados for best texture — ripe but not mushy.
Make it vegan: Skip the feta or use a dairy-free alternative.
Flavor boost: Add a dash of smoked paprika or chili flakes for a subtle kick.
Presentation idea: Serve it in a shallow bowl topped with extra feta crumbles and a pinch of sumac for color