INGREDIENTS
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two 16 ounce cans of chickpeas, drained
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1 medium cucumber, diced
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1 green bell pepper, seeded and diced
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1/2 white onion, diced
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1 cup cherry tomatoes, diced
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1 cup parsley, chopped fine
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juice of 2 lemons, about 4 Tbs
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2 Tbs olive oil
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1 tsp sea salt
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1 tsp black pepper
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1/2 tsp Italian seasoning
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1/2 tsp smoked paprika blend, I used this one
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2 Tbs goat feta cheese