INGREDIENTS
1 cup
Chickpeas, canned
1
English cucumber, medium large
5
Garlic clove
1
Lemon (3 tablespoons), Juice of
1/2 tsp
Oregano, dried
3 tbsp
Parsley, fresh
1/2
Red onion, medium
1
medium head Romaine lettuce
2
Tomatoes, medium
1 tbsp
Water or liquid from the chickpeas
1 cup
Kalamata olives, pitted and halved
3 tbsp
Lemon juice
2 tbsp
Lemon juice, freshly squeezed
1/4 cup
Tahini
2 cups
Rice, long grain
3/4 tsp
Kosher salt
1 tsp
Paprika
1/2 tsp
Pepper
2 1/2 tsp
Salt
3 tbsp
Olive oil
3 tbsp
Olive oil, extra-virgin
2 tbsp
Butter
1/4 cup
Feta cheese
3 1/2 cups
Water
1½ teaspoons finely chopped fresh oregano leaves or ½ teaspoon dried oregano