Chickpea Cucumber Salad with Dill Vinaigrette

For the dressing, combine extra virgin olive oil, juice of 1/2 a lemon, red wine vinegar, finely minced garlic, dried oregano, a handful of fresh, rough chopped dill, 1/4 teaspoon of sea salt, and 1/4 teaspoon of black pepper. For the salad base, combine 2 cans of organic, low-sodium chickpeas, 1 small sliced cucumber, 1/2 cup of pickled red onions, and 2 cubed avocados. Pour the dressing over the salad base ingredients right before serving to maintain freshness. Cut the avocados right before serving to prevent blackening. This salad does not contain leafy greens, so wilting is not an issue.