Chickpea Salad:

• 1 15-oz can chickpeas, drained
• 2 medium-sized ripe but firm avocados peeled and diced
• 1 medium-sized English cucumber peeled, seeded and chopped
• 1 1/2 cups cherry tomatoes
• ½ small red onion thinly sliced
• 4 green onions thinly sliced
• ⅔ cup feta cheese

Dressing:

• ¼ cup Avocado oil*
• 2 Tbsp lemon juice
• 1 Tbsp rice vinegar**
• 2 tsp pure maple syrup
• 1 small clove garlic chopped
• 1 tsp fresh oregano chopped (or ½ tsp dried)
• 2 tsp fresh dill chopped (or 1 tsp dried)
• ¼ tsp sea salt to taste
• ⅛ tsp black pepper to taste