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Ingredients
  • subheading: For the salad:
  • 2 15-ounce cans chickpeas rinsed and drained
  • 3 Persian cucumbers diced, or 1 large English cucumber
  • 3 cups grape or cherry tomatoes halved
  • 2 small to medium ripe avocados diced or more if you like extra
  • ½ red onion peeled and diced
  • ½ cup olives pitted, chopped
  • ¼ cup fresh parsley and dill, finely chopped
  • 2 green onions sliced
  • 1 tablespoon drained capers, rough chopped (optional)
  • subheading: For the dressing:
  • 1 clove of garlic peeled and minced or grated
  • ¼ cup olive oil
  • 1 teaspoon Dijon
  • ½ teaspoon oregano
  • ½ teaspoon sumac
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
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