INGREDIENTS
1/2 cup
Artichoke hearts
1
Avocado
1 cup
Cherry tomatoes
1 14 ounce can
Chickpeas
1
Hadful fresh basil + mint, large
1/2
Lemon, juice from
1/2 cup
Oil pack sun-dried tomatoes
2
Persian cucumbers
4
Radishes
1
small bunch Watercress
1
Zucchini
1 cup
Hummus, plain
1/3 cup
Kalamata olives
1 cup
Quinoa, dry
1
Pepper + crushed red pepper
1
Red pepper, roasted
1/4 cup
Olive oil
2 tbsp
Red wine vinegar
1
Pine nuts, toasted
1
block Feta cheese