Feta and avocado chickpea salad - Vanessa Perrone

Ingredients

• For the salad
• 14 oz can (398ml) chickpeas, drained
• 2 persian cucumbers, sliced
• 1 green onion, sliced
• 1/4 cup dill, chopped
• 1/3 cup crumbled feta
• 1 avocado, diced
• For the dressing
• 1.5 teaspoons whole grain mustard
• 2 teaspoons honey
• 1/2 lemon, juiced
• 1/4 cup olive oil
• Salt and freshly cracked pepper