INGREDIENTS
1/2
red onion, thinly sliced
1
x 400g tin chickpeas, drained (240g when drained)
~25 black olives, sliced
60 g
feta cheese, coarsely crumbled
3 tbsp
fresh parsley, roughly chopped
200 g
cherry tomatoes, halved
Black pepper
1 tbsp
extra virgin olive oil
1 tbsp
fresh lemon juice