INGREDIENTS
1/2 tsp
agave nectar
6
artichoke hearts
1 3/4 cups
cooked brown rice
1 1/2 cups
english cucumber
1 1/2 tbsps
extra virgin olive oil
3 tbsps
feta cheese
2 tbsps
flat leaf parsley
20
grape tomatoes
1/8 tsp
ground pepper
1/4 cup
kalamata olives
1/8 tsp
kosher salt
1 1/2 tbsps
lemon juice
1/2 tsp
oregano leaves