- 1 (15-ounce) can chickpeas, rinsed and drained
- ½ a large English cucumber, diced (about 1 cup; may sub pickling cucumbers or a regular cucumber, seeding the latter to reduce moisture)
- 1 bell pepper, seeded and chopped (about 1 cup; use color of choice or a mix of two)
- 1 cup seeded and chopped vine-ripened tomatoes or halved cherry tomatoes
- ½ cup chopped fresh parsley (or a mix of basil, mint, dill, chives, and/or oregano)
- ¼ cup finely diced red onion (may substitute chopped scallions)
- ¼ cup pitted and sliced Kalamata or green olives (or a mix)
- ¼ cup (1 ounce) crumbled feta, or more to taste
- Optional: 1 chopped avocado