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Ingredients
  • subheading: For the salad:
  • ½ pound pasta rotini, fusilli, penne, farfalle
  • 1 can (15 oz) chickpeas or 1½ cups of cooked chickpeas (drained)
  • 1½ cups cherry tomatoes
  • 1½ cups cucumber
  • ⅓ cup red onion
  • ½ cup canned corn
  • ½ cup parsley
  • subheading: For the dressing:
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice sub apple cider vinegar
  • 1 tablespoon mustard
  • 1 tablespoon maple syrup sub honey
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon ground cumin optional
  • ½ teaspoon garlic powder optional
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