Soak the chickpeas in water overnight.
Wash out the chickpeas and boil in fresh water until tender. Let them cool.
In a large salad bowl mix the chickpeas, tomatoes, avocados, pepper, cucumber, fresh onions, parsley and chili.
Prepare the vinaigrette by mixing the extra virgin olive oil, lemon juice, vinegar and mustard until emulsified.
Season with salt and pepper to taste.
Dress salad with vinaigrette, add the cubes of feta cheese and serve.
Feta cheese in cubes
2 medium tomatoes in cubes
2 medium avocados in cubes
1 red pepper chopped (fresh or pickled)
1 medium cucumber, chopped|
2 fresh onions thinly sliced|
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon white vinegar
1 tablespoon mustard
Salt and black pepper to taste