Fresh Chickpea Salad with Lemon and Dill
1 cucumber, diced
2 tomatoes, chopped
4 cups chickpeas
1/4 cup olive oil
1/2 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons fresh dill, chopped
1/3 cup crumbled Feta cheese
1. Combine the cucumber, tomatoes and chickpeas (it’s easy to make them from scratch and is so worth it) together in a large bowl.
2. To prepare the dressing, in a separate small bowl, whisk together the juice of the lemon, olive oil, honey and mustard. Add the salt and pepper, and then the dill.
3. Add the dressing and Feta cheese to the chickpeas, tossing until well mixed. Cover and refrigerate for about 15 minutes before serving.
Serve it on its own or with a piece of homemade Focaccia bread with herbs.