Chick pea, beetroot, and feta salad

Ingredients:
1x 400g tin chickpeas, drained
300g cooked beetroot, cubed (I used pickled beets here)
1/2 large cucumber, cubed
150g feta, cubed
1 red onion, chopped or shallot
30g dill, chopped
40ml olive oil
Juice of a lemon
Salt and pepper
Optional: Israeli couscous or other pasta/gain

In a large bowl, combine all the ingredients. Season with salt and freshly ground black pepper. Dress with olive oil and freshly squeezed lemon juice.
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