INGREDIENTS
2
roma tomatoes
4
persian cucumbers
1/4
onion
1 can
chickpeas
1 serving
parsley optional garnish
2 tbsps
lemon juice
2 tbsps
extra virgin olive oil
16
kalamata olives
1 tbsp
olive brine
2 tbsps
rice wine vinegar
1/2 tsp
salt
1/2 tsp
pepper