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Watch Us Make the Recipe You Will Need cup fresh lemon juice, 1 to 2 lemons (60 ml) cup extra-virgin olive oil (60 ml) 1 teaspoon Dijon mustard teaspoon honey or maple syrup, or more to taste teaspoon fine sea salt teaspoon fresh ground black pepper 2 (15-ounce) cans chickpeas, drained and rinsed, or 3 cups cooked chickpeas (500 g) 1 medium thin-skinned cucumber, like hot house or Persian, chopped 6 small tomatoes, chopped cup coarsely chopped fresh dill or mint 2 ounces feta cheese (55 g) Directions 1 Make the dressing: In a large bowl, whisk the lemon juice, olive oil, mustard, honey, salt, and pepper until well blended