Category: Salad
Cuisine: not set
3 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 garlic clove minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chopped tomato (about 1 pound)
1 cup peeled seeded and chopped cucumber
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
15- ounce can chickpeas rinsed and drained
4 cups sourdough bread cubes (chopped 1/2-inch thick) toasted
1 cup packed arugula or baby spinach leaves
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh basil
1/2 cup crumbled feta cheese
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