Chickpea and Cucumber Salad With Hummus

• 1/4 English cucumber, finely chopped
• 1/4 cup chickpeas, cooked (if using canned, rinsed and dried)
• 2 Tbsp Neighborly Farms Cow's Milk Feta
• 1 Tbsp olive oil
• 1 tsp fresh dill, chopped
• Black pepper, to taste
• 1/4 cup hummus
• 2 mini pitas
• 1/4 bell pepper, sliced

Note: English cucumber is preferred for its thin skin and minimal seeds, but other cucumbers can be used if peeled and seeded.Toss the cucumber, chickpeas, and Feta with the oil, dill, and ¼ teaspoon black pepper. Serve with the hummus, mini pitas, and bell pepper.Quick tip: Order a homemade organic hummus kit to make your own hummus and reserve some cooked chickpeas for this salad.