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Chickpea Salad

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Greek Farro and Chickpea Salad with Herbed Yogurt

Vegetarian • 25 mins to make • Serves 4

Produce

1 Avocado
1 pint Cherry tomatoes
2 cups Chickpeas, cooked
1 Cucumber
1 1/2 tbsp Dill, lightly packed fresh
2 Garlic cloves
5 oz Greens, mixed
1 Lemon, wedges
1 1/2 tbsp Mint, lightly packed fresh
1/2 Red onion, small

Condiments

15 Kalamata olives, pitted
1 tbsp Lemon juice

Pasta & Grains

1 cup Farro

Baking & Spices

1/8 tsp Salt
1/2 tsp Sea salt, fine-grain

Oils & Vinegars

2 tbsp Olive oil

Dairy

1 1/4 cups Greek yogurt, plain

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•Two cans of chickpeas, rinsed and drained •1/2 cup+ roasted red and/or yellow peppers, chopped •1/4 cup sliced kalamata olives •1/3 cup sliced Cherry tomatoes, •Small bunch of parsley, chopped •Scallions, chopped •Minced garlic •Juice of one lemon •Olive oil •Salt and pepper

Chickpea, Feta and Parsley Salad Drain the chickpeas, rinse and place in the salad bowl. Add crumbled feta, spring onion, parsley and lemon juice, season with salt and pepper. Add the cooled onion and garlic mixture and remaining oil and mix well.

1. Compliment any main course from fish to grilled steak or chicken kabobs. 2. Require no cooking – just washing, chopping, and whisking. 3. The protein packed chickpeas please vegetarian, vegan, gluten free, and meat eaters alike. 4. The perfect thing to have sitting in your fridge for a light lunch or quick snack.

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