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Ingredients
  • 1 can (15 ounces) chickpeas drained and rinsed, or 1½ cups of cooked chickpeas
  • 1½ cups cherry tomatoes halved
  • 1½ cups cucumber peeled and diced
  • 1 cup green bell pepper sliced
  • ½ cup Kalamata olives
  • 1 small red onion thinly sliced
  • 5 ounces feta cheese or non-dairy feta, crumbled
  • subheading: GREEK SALAD DRESSING:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon mustard
  • 1 tablespoon maple syrup
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon salt or more to taste
  • ⅛ teaspoon black pepper
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