Whisk ¼ cup oil, 3 tablespoons dill, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1 teaspoon mustard, 1 teaspoon honey, ½ teaspoon ground pepper and ½ teaspoon salt together in a large bowl.
Add 2 cups cabbage, the rinsed chickpeas, the chopped cucumbers, 1 cup tomatoes, ⅓ cup feta and the chopped shallot; toss until evenly distributed.
Garnish with additional dill, if desired.
