INGREDIENTS
8 Tbsps
apple cider vinegar
4 Tbsps
extra virgin olive oil
1 large
lemon
1 serving
sea-salt
15 ozs
canned chickpeas
1 small
red onion
1/2 cup
kalamata olives
1 1/2 cups
cherry tomatoes
1 large
english cucumber
1/2 cup
feta cheese
2 cups
baby arugula