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Ingredients
  • 30 ounces chickpeas 2 (15-ounce) cans, drained, and rinsed (or 3 cups cooked)
  • Dash of paprika (optional)
  • Dash of garlic powder (optional)
  • ¼ cup plus ½ tablespoon extra-virgin olive oil plus more for drizzling
  • 1 cup dry quinoa or 4 cups cooked
  • 5 medium Roma tomatoes diced (about 8 ounces)
  • Salt to taste
  • ¼ cup plus 3 tablespoons lemon juice (about 3 medium lemons)
  • 1 long English cucumber diced (about 3 cups)
  • 1 ½ cups diced red onion (about 1 medium)
  • ½ cup plus 1 tablespoon hemp seeds or hearts (optional)
  • 1 cup chopped fresh cilantro
Steps
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