4 tablespoons olive oil
2 tablespoons red wine vinegar
⅓ cup red onions, thinly sliced
1 garlic clove, minced
1½ pounds tomatoes
¾ cup Persian cucumbers, chopped
¼ cup Kalamata olives, pitted and sliced
⅓ cup feta cheese. crumbled
2 cups chickpeas, cooked
¼ cup parsley, chopped
3 tablespoons basil, fresh, chopped
3 tablespoons mint, fresh, chopped
Salt and pepper to taste
Recipe and photo courtesy of the American Pulse Association [1], originally contributed by Healthy Nibbles and Bits.
Links
[1] https://americanpulsecrops.org/