INGREDIENTS
16 oz
canned chickpeas
16 oz
canned cannellini beans
1 medium
cucumber
1/2 medium
red onion
1/4 cup
kalamata olives
1
pitas
1 clove
garlic paste
1 tsp
oregano
5 tbsp
fresh dill
1 large
lemon
1/4 cup
red wine vinegar
1/2 cup
olive oil
1 tsp
kosher salt
1/2 tsp
black pepper
1 1/2 tsp
dijon mustard