1 can of salmon

1 cup chickpeas

1 cup diced tomatoes

½ of a cucumber, diced

2-3 T. reduced fat feta cheese

2 t. olive oil

1 ½ t. honey

2 T. white wine vinegar

½ t. salt

¼ t. black pepper

1 t. dried oregano

¼ t. dried dill

Drain and rinse the chickpeas and add one cup to a large bowl.
Drain the salmon and add that to the chickpeas.
Add the diced tomatoes, cucumber, and feta to the salmon and chickpeas.
Toss them together lightly.
Combine all of the ingredients for the dressing together in a small bowl.
Whisk the dressing ingredients together and add it to the salmon salad mixture.
Gently mix everything together.
Serve immediately or cover and refrigerate until ready to use.
Serve the salad as a wrap, over mixed green, or stuffed in a pita.