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Ingredients
  • subheading: Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon garlic powder
  • Salt & pepper to taste
  • subheading: Salad:
  • 3 cups (2 15-ounce cans) cooked chickpeas
  • ½ medium English cucumber, chopped
  • 1 large red bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • ½ cup pitted Kalamata olives, halved
  • ½ cup dried cranberries
  • ½ small red onion, diced
  • ½ cup flat-leaf parsley, chopped
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