In a small bowl or jar, combine freshly squeezed lime juice, honey, olive oil, and Dijon mustard. Whisk together until well blended.

In a large mixing bowl, combine rinsed and drained chickpeas, diced peaches, sliced red onion, and diced cucumber.

Soak the sliced red onion in cold water for about 10 minutes to mellow its sharpness.

Add chopped mint leaves and crumbled feta cheese to the salad. Toss gently to combine.

Pour the honey lime dressing over the salad and gently toss to combine.

Chill the salad in the refrigerator for at least 15 minutes before serving.