INGREDIENTS
1/4 c
basil
30 ozs
canned chickpeas
1 large
cucumber
1/2 tsp
dijon mustard
1 tsp
dried parsley
8 ozs
feta cheese
2 cloves
garlic
2 Tbsps
lemon juice
1/2 c
olive oil
1/8 tsp
pepper
1/2 c
red onion
1/4 tsp
salt
1/4 c
white balsamic vinegar