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Easy Chickpea Salad Recipe with Lemon and Dill

Adam and Joanne Gallagher
  • 15 minutes
  • Serves 6

INGREDIENTS

2 15 ounce cans

Chickpeas

1

Cucumber, medium thin

1/4 cup

Dill, fresh

6

Tomatoes, small

1 tsp

Dijon mustard

1/2 tsp

Honey

1/4 cup

Lemon juice, fresh

1

Salt and fresh ground black pepper

1/4 cup

Olive oil, extra-virgin

1 1/2 oz

Feta cheese