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This salad is simple to make and versatile — eat it alone, in a wrap or pureed into a tasty chickpea spread!
1 cup cooked or canned chickpeas, drained and rinsed
3 tablespoons diced green bell pepper
2 tablespoons peeled, seeded and diced cucumber
½ tablespoon chopped fresh parsley
½ cup diced tomato
3 tablespoons snipped fresh dill or ¼ teaspoon dried dill
½ tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Before you begin: Wash your hands.
You also can puree the salad in a food processor to make a chickpea spread.
Serving size: ⅙ of recipe
Serves 6
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