Begin by draining a can of chickpeas, then rinse them under cold water in a sieve or colander.

In a large mixing bowl, combine diced avocado, crumbled feta, and thinly sliced red onion.

In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, and minced garlic.

Gently pour the dressing over the salad mixture in the large bowl and carefully toss everything together.

You can serve your Chickpea Feta Avocado Salad immediately or cover and chill in the refrigerator for up to 30 minutes.