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Ingredients
  • 1 - 15 ounce can of chickpeas, drained and rinsed
  • 8 ounces of orzo pasta, cooked
  • 1 english cucumber, diced
  • ½ cup feta cheese, crumbled
  • 5 to 6 green onions, chopped
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh parsley, chopped
  • 2 Tablespoons fresh dill, chopped
  • subheading: FOR THE SALAD DRESSING:
  • ½ cup extra virgin olive oil
  • 1 lemon, juiced
  • 3 Tablespoons red wine vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
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