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Ingredients
  • subheading: For the salad:
  • 1.5 cups Israeli couscous cooked to package instructions
  • 15 ounces chickpeas 1 can - drained and rinsed
  • 1 cup cucumber chopped
  • 1 cup grape tomatoes sliced
  • ⅔ cup red onion diced
  • ¾ cup kalamata olives sliced, pitted
  • ½ cup vegan feta cheese - optional (we like Violife, or your favorite feta cheese)
  • ¼ cup flat leaf parsley chopped
  • 2 tablespoons fresh basil sliced or torn
  • subheading: For the red wine vinaigrette dressing:
  • ¼ cup red wine vinegar
  • ¼ cup water
  • ½ cup extra virgin olive oil
  • ½ teaspoon garlic powder or granulated garlic
  • ¼ teaspoon oregano
  • ¼ teaspoon basil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
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