1-First Step: Mise en place (about 3-4 minutes) Gather everything on your counter so the 10-minute prep stays true. Drain and rinse one 15-ounce can of chickpeas in a colander and shake off excess water. Halve 1 1/2 cups cherry tomatoes. Halve and slice an English cucumber. Thinly slice 1/2 medium red onion. Chop 1/4 cup cilantro and slice 1 avocado just before assembling to avoid browning.

2-Second Step: Make the dressing (1-2 minutes) Whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice (from 1 large lemon), 1 pressed or minced garlic clove, 1/2 teaspoon salt (or to taste), and 1/8 teaspoon black pepper in a small bowl. If you prefer, add everything to a jar, seal, and shake until emulsified. This simple lemon-olive oil dressing coats the chickpeas and vegetables without weighing them down.

3-Third Step: Combine the salad (2 minutes) In a large bowl, combine the halved cherry tomatoes, sliced cucumber, drained chickpeas, thinly sliced red onion, sliced avocado, chopped cilantro, and 4 ounces diced or crumbled feta cheese. Gently toss to mix the ingredients so you have even distribution of textures and flavors.

4-Fourth Step: Dress and toss (1 minute) Drizzle the dressing evenly over the salad. Toss gently using a large spoon and spatula to avoid smashing the avocado. Taste and adjust salt or lemon if needed. If you are meal prepping, add salt just before serving to keep cucumbers and tomatoes crisp.

5-Final Step: Serve or store Serve immediately at room temperature or refrigerate for up to 3 to 4 days (see storage section below). This salad is ready for potlucks and picnic containers; pack in airtight containers and press a layer of plastic wrap directly on top if you plan to refrigerate to keep the produce fresh.