Summer Greek Chickpea Salad

Step 1

Add the cucumber, tomatoes, avocado, pepper, onion, and chickpeas to a large bowl.

Step 2

To make the vinaigrette, combine the lemon juice, olive oil, salt, pepper, mustard, and maple syrup in a small container. Pour over the salad and mix thoroughly until combined.

Step 3

If possible, cover the salad and set it aside for 1-2 hours before serving, or serve immediately. Leftovers will keep well in a sealed container in the refrigerator for up to two days.