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Ingredients
  • subheading: For The Dijon Dressing:
  • 1 teaspoon Dijon mustard
  • 1 lemon juiced
  • 1 garlic clove minced
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon sumac
  • Kosher salt
  • Black pepper
  • ¼ cup Extra virgin olive oil
  • subheading: For The Salad:
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 large English cucumber, chopped
  • 2 cups grape tomatoes, halved
  • 2 roasted red peppers, seeded and chopped (or a 16-ounce jar roasted peppers in oil)
  • 1 small red onion or 2 shallots, finely chopped
  • 1 cup chopped parsley leaves
  • ½ cup chopped mint leaves
  • 1 avocado, pitted and roughly chopped
Steps
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