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Ingredients
  • subheading: For the Salad:
  • 15 ounces chickpeas, rinsed and drained
  • 2 cups grape tomatoes, halved
  • 1 English cucumber, chopped
  • 1 red bell pepper, chopped
  • ¾ cup pitted kalamata olives, halved
  • ⅓ cup chopped red onion
  • ¾ cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • Kosher salt and black pepper, to taste
  • subheading: For the dressing:
  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • ¼ teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • Kosher salt and black pepper, to taste
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