INGREDIENTS
1 cup
orzo (cooked and drained)
15 oz
garbanzo beans (drained and rinsed)
1
seedless cucumber (diced)
2 cups
cherry tomatoes (sliced in half)
1
red pepper (diced)
1/2 cup
kalamata olives (sliced)
3 1/2 oz
low fat feta cheese (crumbled)
1/4 cup
fresh parsley (chopped)
1/4 cup
wine vinegar
2 tbsp
olive oil
1/2 tsp
salt
1/4 tsp
black pepper