Chickpea Feta Salad

Made in Cindy's Kitchen, Just North of Wiarton

Recipe Source:  Janet and Greta Podleski

1 can (19 oz/540 mL) chickpeas, drained and rinsed

1/2 a large English cucumber, peeled and diced

1 small container grape tomatoes, halved or quartered

1/4 cup minced red onions

1 avocado, diced (not pictured since I added it after OR about 1/4 cup crumbled feta cheese)

Toss all together in large bowl, then whisk together...

Juice of one large lemon

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup

1 tbsp minced fresh dill

Pour dressing over salad and mix well. Then add sea salt and freshly ground black pepper to taste.