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Quinoa and Chickpea Tabbouleh Salad
Ingredients
  • 3 to 4 tablespoons freshly squeezed lemon juice with zest
  • 1⁄2 teaspoon freshly ground black pepper
  • 1⁄2 teaspoon salt (optional)
  • 1 garlic clove, minced (optional)
  • 2 cups cooked quinoa
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 large unpeeled cucumber, seeded and diced
  • 3⁄4 cup halved grape or cherry tomatoes
  • 3⁄4 cup finely chopped Italian flat-leaf parsley
  • 3⁄4 cup finely chopped fresh mint leaves
  • 1⁄4 cup chopped finely scallions
Steps
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