For Salad:

• 1/2 teaspoon freshly grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons good extra-virgin olive oil
• 1 tablespoon fresh dill, chopped
• 1 tablespoon coarse ground mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly cracked black pepper
• 1 (15.5-ounce) can chickpeas, rinsed and drained
• 1 English cucumber, chopped
• 2 plum tomatoes, chopped

For Serving:

• 1 large avocado, pitted, peeled, and sliced
• Microgreens or baby lettuce, for garnish (optional)