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Wrap up summer and welcome fall with this delightful plant-based lunch staple made in under 15 minutes. Thanks for sturdy chickpeas, this salad holds up if you prepare it in the morning for lunches the whole family can enjoy. 


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


  1. In a large bowl, combine all the ingredients for the salad.
  2. Place the ingredients for the dressing in a small jar. Shake until emulsified.
  3. Pour the dressing over the salad, season to taste with salt and pepper and serve.