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ATK Spaghetti Squash Salad with Chickpeas and Feta
Ingredients
  • 1 (2 ½-pound) spaghetti squash, halved lengthwise and seeded
  • 6 tablespoons extra-virgin olive oil, plus extra for drizzling
  • Salt and pepper
  • 2 teaspoons grated lemon zest plus 7 teaspoons juice
  • 1 (15-ounce) can chickpeas, rinsed
  • 2 ounces feta cheese, crumbled (½ cup)
  • ½ cup coarsely chopped fresh parsley
  • 4 scallions, sliced thin on bias
  • 2 tablespoons chopped toasted pistachios
Steps
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