INGREDIENTS
1/3 cup
Artichoke hearts
1/2 cup
Cherry tomatoes
2 cups
Chickpeas, cooked
1/2 cup
Cucumber
1
Lemon, Juice from
1/4 cup
Parsley
1
Sun-dried tomatoes
1
Zucchini
1/3 cup
Kalamata olives
1
Quinoa
1
Pepper
1
Red peppers, roasted
1
Salt
2 tbsp
Olive oil
1/4 cup
Almond, slices
1
Feta