INGREDIENTS
15 oz
can chickpeas, drained and rinsed
1 tbsp
extra virgin olive oil
1/4 tsp
dried oregano
1/4 tsp
dried basil
1/4 tsp
dried rosemary
1/8 tsp
garlic powder
1/8 tsp
kosher salt
1
English cucumber, seeds scraped out and chopped
1/2 pint
cherry tomatoes, halved
1/2 cup
diced red onion
1/4 cup
flat leaf parsley leaves, chopped
2 oz
crumbled feta cheese
8
kalamata olives, sliced
3 tbsp
red wine vinegar
1 tbsp
extra virgin olive oil
1 tbsp
honey
2 tsp
dijon mustard
1/2 tsp
dried oregano
1/4 tsp
garlic powder