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Ingredients
  • subheading: For the cucumbers:
  • 5 Persian cucumbers, sliced into ¼" rounds (about 1-½ cups)
  • 1 teaspoon salt
  • subheading: For the chickpeas:
  • ½ tablespoon olive oil
  • 1 cup canned chickpeas, drained and rinsed
  • subheading: For the quinoa:
  • ½ tablespoon olive oil
  • 4 cloves garlic, thinly sliced
  • 1 cup tri-color quinoa, uncooked
  • 2 cups low sodium chicken broth
  • ½ teaspoon salt
  • subheading: For the dressing:
  • 3 tablespoons lemon juice
  • 2 teaspoons raw honey
  • 2 tablespoons orange juice
  • ¼ teaspoon salt
  • 4 tablespoons olive oil
  • subheading: For the salad:
  • ¼ cup toasted pistachios, shells removed and roughly chopped
  • ½ small red onion, thinly sliced
  • ½ cup diced red bell pepper
  • ¼ cup finely chopped parsley
  • ¾ cup crumbled feta cheese
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