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Mediterranean Chickpea Salad with Feta and Cucumber
Ingredients
  • subheading: FOR THE SALAD:
  • ½ cup finely diced red onion - about ½ small
  • 2 cans reduced-sodium chickpeas - (15-ounce cans), rinsed and drained
  • 1 ½ cups chopped fresh flat-leaf parsley - about 1 bunch
  • 1 red bell pepper - chopped
  • 1 orange bell pepper - or yellow bell pepper, chopped
  • 1 green bell pepper - chopped
  • ½ large seedless cucumber - chopped (about 2 cups)
  • ½ cup crumbled feta - about 4 ounces
  • subheading: FOR THE DRESSING:
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic - minced
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
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