INGREDIENTS
350 gs
roasted red peppers
1 can
canned chickpeas
1 can
canned kidney beans
2 larges
tomatoes
1
cucumber
1 cup
olives
1/2
red onion
1 tbsp
capers
2 tbsp
pine nuts
1 handful
fresh basil leaves
1 handful
fresh parsley leaves
3 cloves
garlic
2 tbsp
red wine vinegar
1 tsp
pepper
1 tbsp
olive oil