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Puttanesca Chickpea-Tomato Salad
Ingredients
  • 1½ pounds ripe tomatoes of any size, cut into 1- or 2-bite pieces
  • 3 cups cooked, rinsed chickpeas, white beans or a mix (homemade or from two 15-ounce cans)
  • ½ cup coarsely chopped parsley leaves and stems
  • 1½ ounces Parmesan, coarsely chopped or crumbled (about ⅓ cup)
  • ¼ cup extra-virgin olive oil
  • ¼ cup kalamata olives, torn in half and pitted
  • 3 tablespoons drained capers
  • 1 tablespoon lemon juice, plus more to taste
  • 1 small garlic clove, finely grated
  • Kosher salt
Steps
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