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  • 1 1/4 cups gluten free corn flakes
  • 1 (15 ounce) can chickpeas, drained (save liquid) and peeled
  • 1/2 cup cooked quinoa
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons aquafaba
  • 2 tablespoons nutritional yeast, divided
  • 2 teaspoons onion powder
  • salt and pepper
  • various dipping sauces
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