INGREDIENTS
2/3 cup
bell pepper
30 oz
canned chickpeas
1/4 tsp
cumin
1/3 cup
feta cheese
1 small
garlic clove
3/4 cup
grape tomatoes
3
green onions
12
kalamata olives
1 tbsp
lemon juice
4 tbsp
olive oil
1/4 cup
parsley
2 tbsp
plain yogurt
1 tbsp
red wine vinegar
4 servings
salt and pepper