Chopped Salad with Grapes and Chickpeas | Grapes from California

Ingredients

• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon-style mustard
• 2 teaspoons lemon juice
• 1/2 teaspoon cumin
• 1/2 garlic clove, grated or minced
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon each of coarse salt and freshly ground black pepper
• 1/2 small red onion, thinly sliced
• 6 cups chopped romaine lettuce
• 1 15-ounce can chickpeas, rinsed
• 2 cups California grapes, halved or quartered
• 3 Persian or 1/2 English cucumber, sliced lengthwise and thinly sliced
• 1 Fresno chile, seeded and finely chopped
• 1 large firm ripe avocado, peeled, pitted and diced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup crumbled queso fresco