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Ingredients
  • subheading: Bowls:
  • 2 cans (14oz) chickpeas, drained and rinsed
  • 1 cup couscous, dry
  • 1 cucumber, diced
  • 1 tomato, diced
  • 1 yellow bell pepper, diced
  • ½ red onion, diced
  • ½ cup black olives
  • ½ cup feta cheese, crumbled
  • 1 handful parsley, roughly chopped
  • 1 lemon, quartered
  • subheading: Dressing:
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • ½ lemon, juiced
  • ½ teaspoon Dijon mustard
  • 1 glove garlic, minced or grated
  • 1 teaspoon dried oregano
  • 1 pinch salt
  • 1 pinch black pepper
  •  
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