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Greek Tomato Cucumber Salad with Crispy Chickpeas
Ingredients
  • 15 ounce can chickpeas, drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried rosemary
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon kosher salt
  • 1 English cucumber, seeds scraped out and chopped
  • ½ pint cherry tomatoes, halved
  • ½ cup diced red onion
  • ¼ cup flat leaf parsley leaves, chopped
  • 2 ounces crumbled feta cheese
  • 8 kalamata olives, sliced
  • 3 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • 2 teaspoons dijon mustard
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
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