Ingredients

The following ingredients have 4 Servings
  • ¼ cup olive oil
  • 3-4 tablespoons lemon juice (freshly squeezed (approx. 1 lemon))
  • ½ tablespoon deli-style mustard (or Dijon)
  • 1 teaspoon honey
  • salt and pepper (to taste)
  • 15.5 ounces chickpeas (rinsed and drained)
  • 1 cup chopped seedless cucumber (Note 1)
  • 1 cup halved grape tomatoes
  • ½ cup sliced red onion
  • ¾ cup kalamata olives
  • 6-7 ounces feta cheese (cubed)
  • fresh dill

Instruction

  • In a small bowl, combine the oil, lemon juice, mustard, and honey. Whisk until combined. Season to taste with salt and pepper. Set aside.
  • In a mixing bowl, combine the chickpeas, cucumbers, tomatoes, onion, olives, and feta. Add the dressing and toss gently to combine. Garnish with dill.
  • Serve chilled or at room temperature. Refrigerate leftovers for 3-4 days.