Cucumbers and Chickpeas with a Chili Lime Vinaigrette

Ingredients

• 1 large clove garlic, mashed or put through a garlic press
• 1 teaspoon lime zest
• Juice of one large lime
• 1/4 teaspoon ground cumin
• 1/2 teaspoon ancho chili powder
• 4 tablespoons honey
• 3 tablespoons grapeseed oil (or another neutral oil)
• 1/4 teaspoon salt
• 2 cups cooked chickpeas (or in a pinch, one 15 ounce can, rinsed and drained)
• 1 nice size English cucumber, cut into a small dice
• Salt and pepper to taste

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