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.