INGREDIENTS
19 fluid ounces
chickpeas
2
persian cucumbers
1 tbsp
onion
1 tbsp
oregano
1 tbsp
parsley
1/2
bell pepper
1 Handful
little tomatoes
1 Handful
kalamata olives
3 1/2 oz
feta
2 tbsp
olive oil
1/2 tbsp
lemon juice
1 clove
garlic
1 serving
salt & pepper