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Ingredients
  • 2 tablespoons extra virgin olive oil
  • ½ lemon juiced
  • 1 clove garlic minced
  • 1 ½ teaspoons pomegranate molasses
  • 1 teaspoon harissa or more to taste
  • ⅛ teaspoon cinnamon
  • ¼ teaspoon ground marigold petals
  • 15 ounces kidney beans cooked, rinsed, drained
  • ⅛ sweet onion thinly sliced
  • ¼ bunch cilantro chopped
  • ¼ bunch parsley chopped
  • ¼ cup walnuts toasted, chopped
  • sea salt to taste
  • ¼ cup feta cheese crumbed
  • 2 tablespoons pomegranate seeds
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