INGREDIENTS
1 15 ounce can
Artichoke hearts
1 15 ounce can
Chickpeas
1
English cucumber
1/2 tsp
Garlic powder
1 pint
Grape tomatoes
1 tsp
Oregano, dried
1
jar Pepperazzi sweet peppers
1/2
Red onion
12 oz
Romaine lettuce
3/4 cup
Sun dried tomatoes, jarred thin
2 tbsp
Honey
1 1/4 cups
Kalamata olives, pitted
1
Salt and pepper
1/2 cup
Olive oil, extra virgin
5 tbsp
Red wine vinegar
8 oz
Feta cheese