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Chickpea Salad with Smashed Cucumbers
Ingredients
  • 12 oz. Persian cucumbers
  • Kosher salt and pepper
  • 2 tbsp. fresh lemon juice
  • 1 tsp. honey
  • 2 tbsp. olive oil
  • 1 tbsp. capers, drained and roughly chopped
  • ¼ tsp. dried oregano
  • ½ very small red onion, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 15-ounce can chickpeas, rinsed
  • 12 oz.  mixed cherry and grape tomatoes (halved or sliced)
  • ½ c. flat-leaf parsley, chopped
  • Crumbled feta cheese, for serving
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