INGREDIENTS
3 handfuls
Arugula
1 pint
Cherry tomatoes
1 15 ounce can
Chickpeas
1
English cucumber
1
Garlic clove
2 tbsp
Italian parsley, fresh
1 tsp
Oregano, dried
3/4 cup
Red onion
2 tbsp
Honey
1/4 cup
Kalamata olives
2 tbsp
Lemon juice, fresh
1
Kosher salt and fresh black pepper
5
Peppers, sweet mini
2 tbsp
Olive oil
2 tbsp
Red wine vinegar
1/2 cup
Feta cheese