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No-Lettuce Greek Salad Recipe with Chickpeas Is the New Way to Salad
Ingredients
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 3 small Persian or ¾ of an English cucumber, sliced and chopped into quarters
  • 1 pepper, chopped (green, yellow, red or orange)
  • 1 pint sliced grape tomatoes
  • ½ red onion, thinly sliced
  • ½ cup chopped kalamata olives
  • ½ cup crumbled feta cheese
  • subheading: Vinaigrette:
  • ½ cup extra-virgin olive oil
  • ¼ cup white wine vinegar
  • juice from ½ lemon
  • 1 tablespoon freshly chopped parsley
  • ¼ teaspoon crushed red pepper flakes
Note: Ingredients may have been altered from the original.
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