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