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Ingredients
  • subheading: Chickpeas:
  • 1 can (15 ounces) chickpeas, well rinsed and drained
  • 1 tablespoon olive oil
  • ½ teaspoon EACH: ground cumin, ground chili powder
  • Optional: ¼ teaspoon cayenne pepper
  • Salt and freshly cracked pepper
  • subheading: Salad:
  • 1 package (4.7 ounces) Pearled Couscous Mix (I use one made by Near East), Roasted Garlic & Olive Oil flavored
  • 1 and ½ cups chopped english or hothouse cucumber
  • 1 and ½ cups (~8 ounces) cherry tomatoes, halved
  • ½ cup kalamata olives, chopped
  • ¼ cup flat leaf Italian parsley finely chopped
  • ½ cup (~1 full) jarred roasted red bell pepper, chopped (find these near olives, pickles, etc. in a jar)
  • Optional additions: toasted pita bread, additional lemon cut into wedges, feta cheese
  • subheading: Salad Dressing:
  • 4 tablespoons olive oil
  • 1 to 2 large lemons (½ teaspoon zest; 4 tablespoons juice)
  • 1 and ½ tablespoons red wine vinegar
  • 2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 teaspoon dried oregano
Steps
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