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Ingredients
  • 2 limes
  • 1 tsp salt
  • ¼ cup tahini 60 g
  • ¼ cup extra virgin olive oil 60 mL
  • 1 14-oz can chickpeas drained, 400 g
  • 2 medium cucumbers cut into bite-sized pieces
  • 5 stalks celery diced
  • ½ cup cilantro finely chopped
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