INGREDIENTS
1/2 cup
Artichokes
1 tbsp
Basil, fresh
1 cup
Chickpeas, cooked
1 tbsp
Dill, fresh
3 cloves
Garlic
1 pint
Grape tomatoes
1
Lemon
1 tsp
Oregano
1
Zucchini
1/3 cup
Kalamata olives
1 1/2 cups
Quinoa, cooked
1 tsp
Paprika
1/2 tsp
Pepper
1
Sea salt and pepper
7 tbsp
Olive oil
1 tbsp
Red wine vinegar
4 oz
Feta cheese, fresh
1 cup
Mozzarella cheese, fresh
2 teaspoons fresh oregono (chopped)