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Greek Chickpea Salad with Roasted Tomatoes
Ingredients
  • subheading: For tomatoes and chickpeas:
  • 2 pints halved cherry tomatoes or grape tomatoes
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • subheading: For vinaigrette:
  • 1 garlic clove, minced
  • 1 tablespoon whole grain mustard
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons red wine vinegar
  • Juice of ½ lemon
  • ¼ cup olive oil
  • subheading: For salad:
  • 1 cup diced cucumbers
  • 1 cup pitted Kalamata olives
  • ¼ cup thinly sliced red onions
  • ½ cup crumbled feta cheese
  • 2 tablespoons chopped parsley
Steps
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