INGREDIENTS
1
tin cooked chickpeas ((400 g))
4
small tomatoes
1/2
red pepper
1/2
yellow pepper
1/2
green pepper
1 cup
cubed feta cheese
1/4 cup
sliced black olives
2
spring onions
1/2 cup
cubed cucumber
1 tbsp
olive oil
1/2 tbsp
balsamic vinegar
1/4 tsp
salt
1/8 tsp
black pepper
1 pinch
sugar
1 tsp
chopped parsley