INGREDIENTS
3 15 ounce cans
Chickpeas
2
English cucumbers
1 pint
Grape tomatoes
1 tsp
Oregano, dried
1/4 cup
Parsley, fresh
1
Red bell pepper
1/4 cup
Red onion
2 tbsp
Capers
3/4 cup
Kalamata olives
1/3 cup
Lemon juice
1/4 tsp
Black pepper
1/2 tsp
Salt, coarse
1/3 cup
Olive oil, extra virgin