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INGREDIENTS
2 cups of quartered, sliced cucumber (I prefer persian or english cucumbers)
1 can of chickpeas, drained and rinsed
1 cup of finely diced red or yellow bell pepper
1 and ½ cups of halved cherry tomatoes
¼ cup minced red onion
½ cup halved kalamata olives
½ cup crumbled feta cheese
¼ cup of chopped parsley
For the dressing:
¼ cup olive oil
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon dried oregano
salt and pepper to taste
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