INGREDIENTS
2 cups
cooked chickpeas
1 cup
quinoa
1 cup
water
1/4 tsp
sea salt
1
large English cucumber
24
cherry tomatoes
1
small red onion
7 oz
cubed feta ((200g))
2 tbsp
lemon juice
2 tbsp
tahini
2 tbsp
honey
8 tbsp
extra virgin olive oil
sea salt
black pepper