INGREDIENTS
30 oz
canned chickpeas
2 cups
persian cucumber
2 cups
cherry tomatoes
1/2 cup
red onion
1/2 cup
kalamata olives
1 tbsp
fresh dill
1
juice of lemon
1 tbsp
red wine vinegar
1 tbsp
extra virgin olive oil
1/2 tsp
garlic powder
1/3 cup
feta cheese
1 serving
kosher salt
1/2 cup
may also be used