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Ingredients
  • 16  ounces  chickpeas, rinsed and drained
  • 1⁄2  cucumber, peeled seeded and diced
  • 1⁄2  red pepper, seeded and diced
  • 1⁄2  red onion, diced
  • 1  teaspoon  Mexican oregano
  • 1  teaspoon  garlic powder
  • 1  tablespoon  balsamic vinegar
  • 1⁄4 cup  olive oil
  • salt and pepper
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