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Ingredients
  • ½ pound trimmed asparagus, asparagus that has already had the lower ⅓ cut off
  • 15 ounce can chickpeas, or other bean well rinsed and drained
  • 1 carrot, peeled and chopped
  • 5 radishes, trimmed and cut into wedges or chunks
  • 1 Persian cucumber, chopped
  • ½ cup chopped red onion
  • ½ cup cherry tomato halves, cut in wedges if they are larger
  • ½ cup colorful bell peppers, chopped
  • ½ cup black olives
  • ¼ cup roasted red peppers, from a jar chopped
  • salt and fresh cracked pepper to taste
  • ½ cup crumbled feta cheese
  • subheading: GARNISH:
  • fresh thyme
  • subheading: DRESSING:
  • ¼ cup extra virgin olive oil
  • ⅛ cup champagne vinegar, or your favorite
  • juice of ½ lemon
  • ¼ tsp dried thyme
  • pinch of salt and pepper
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