INGREDIENTS
2 cups
Chickpeas (8 ounce can of chickpeas, rinsed)
1
Cucumber (spiralized )
1/2 cup
Kalamata Olives (pitted, water packed, drained)
1/4 cup
Parsley (fresh eaves, chopped)
1 cup
Cherry Tomatoes (halved)
1/2 cup
Feta Cheese (small diced, or crumbled)
1
Shallot Onions (medium shallot, sliced in thin rings)
Salt and Black Pepper
1/4 tsp
Red Pepper Flakes (chili flakes, optional)
1
Garlic (clove, minced)
1/4 cup
Lemon (juice, about 2 medium lemons)
2 tbsp
Olive Oil
1/2 tsp
Oregano