INGREDIENTS
1 15 ounce can
Chickpeas, cooked
1 1/4 tsp
Coriander, ground
1/2 cup
Flat leaf parsley, loosely packed
1 1/2
Heirloom or roma tomatoes, medium
1/2 cup
Mint, loosely packed leaves
3
Persian cucumbers, small medium
1 tsp
Lemon juice, fresh
1
Pepper, fresh ground
1
Pepper, fresh cracked
1/2 tsp
Sea salt
1
Sea salt, flaky
4 tsp
Olive oil
1 tsp
Red wine vinegar
1/4 tsp
Cumin, ground
1/2 cup
Feta