greek baby spinach and chickpea salad

Serves: 4

Ingredients:
2 tablespoon fresh dill, chopped
¼ cup extra virgin olive oil
1 lemon, juiced
¼ teaspoon. sea salt
¼ teaspoon black pepper
1 can chickpeas, drained and rinsed
½ (150g) cucumber, diced
1 medium tomato, diced
1 yellow bell pepper, chopped
4 cups baby spinach leaves, stems removed (or kale leaves, finely sliced)
200g low-fat feta cheese, crumbled

Method:
in a jar combine dill, olive oil, lemon juice, sea salt and black pepper. put a lid on it, shake well. set aside.
in a large salad bowl, combine chickpeas, cucumber, tomatoes, yellow pepper and spinach.   add allowed amount of dressing and toss well.
divide between bowls and top with feta.