INGREDIENTS
15 oz
canned chickpeas
1 cup
cucumber
3 tbsp
extra virgin olive oil
1/4 cup
feta
1 clove
garlic
1/4 cup
kalamata olives
1/2 tsp
oregano
1 cup
quinoa
1/4 cup
red onion
3 tbsp
red wine vinegar
6 servings
salt and pepper
1 cup
tomato
1 1/2 cups
water