Bistro Salad with Lemon Herb Vinaigrette

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Dressing:

1/3 cup extra-virgin olive oil

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

2 tablespoons rice vinegar

2 teaspoons Dijon mustard

1 teaspoon chopped fresh dill

1 teaspoon lemon zest plus 1/4 cup lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 clove garlic, grated

Salad:

4 cups chopped green cabbage (from 1/2 head)

1/2 cup drained and rinsed garbanzo beans

1/2 cup halved kalamata olives

1/2 cup sliced hearts of palm

1/3 cup toasted slivered almonds

1/3 cup crumbled feta

1/3 cup chopped green onions

1 Persian cucumber, chopped