INGREDIENTS
19 oz
canned chickpeas
15 oz
artichoke hearts
2 larges
english cucumbers
1/2 small
red onion
1
red bell pepper
1
yellow bell pepper
1
orange bell pepper
10 oz
grape tomatoes
1 cup
kalamata olives
4 oz
feta
1 cup
pepperoncini
1 large
avocado
1 tbsp
oregano
2 tsps
fresh rosemary
2 tbsps
fresh parsley
2 tbsps
olive oil
1/2
lemon
2 tbsps
red wine vinegar
2 cloves
garlic
1 serving
salt