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Ingredients
  • 2 cups cooked or canned chickpeas
  • 2 tomatoes
  • 2 Persian or Lebanese cucumbers
  • ½ red onion
  • 1 ripe avocado
  • Handful of parsley leaves
  • subheading: Dressing:
  • 1 to 2 lemons squeezed
  • 5 tablespoon extra virgin olive oil
  • Sea salt
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