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Easy Chickpea Salad with Lemon and Dill
Ingredients
  • 2 (15-ounce) cans chickpeas or 3 cups cooked chickpeas
  • 1 medium thin-skinned cucumber, often called hothouse or English
  • 6 small tomatoes
  • 1 ½ ounces feta cheese (substitute crumbled goat cheese)
  • ¼ cup (60 ml) fresh lemon juice (1 large lemon)
  • ¼ cup (60 ml) extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • ½ teaspoon honey
  • ¼ cup coarsely chopped fresh dill (feathery fronds and tender stems only)
  • Salt and fresh ground black pepper
Steps
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