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Ingredients
  • 2 medium tomatoes, coarsely chopped
  • 2 small cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 8 ounces whole-wheat farfalle or similar-size pasta
  • 1 15-ounce can chickpeas, rinsed
  • 1 medium cucumber, seeded and chopped into ½-inch pieces
  • ½ cup crumbled feta cheese
  • ⅓ cup quartered pitted Kalamata olives
  • 2 tablespoons chopped fresh oregano or 2 teaspoons dried
Steps
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