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Ingredients
  • 2 (15 ounce) cans chickpeas
  • 3 cups diced cucumbers (about 2 cucumbers)
  • 3 cups diced roma tomatoes (about 4 tomatoes)
  • ⅓ cup diced red onion
  • ⅓ cup chopped parsley
  • ⅓ cup crumbled feta
  • subheading: Dressing:
  • ⅓ cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 ½ teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • Salt & pepper, to taste
  • subheading: INGREDIENT NOTES:
  • subheading: Here's a few popular ingredient additions and substitutions for this recipe:
  • Cucumbers: hot house, English, or Persian cucumbers work best for this recipe. No need to peel them - just dice them up into small pieces.
  • Parsley: fresh basil or cilantro could be substituted; if you can't find fresh herbs feel free to leave this out.
  • Tomatoes: the recipe calls for Roma tomatoes, but any type of tomatoes would be tasty (cherry, grape, heirloom).
  • Red wine vinegar: swap this out for white wine vinegar or apple cider vinegar if preferred.
  • Italian seasoning: if you don't have this on hand you can swap it for basil or oregano, or a mix of the two.
Steps
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