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Vegan chickpea salad recipe

Makes 6 servings


1 cup cooked or canned chickpeas, drained and rinsed
3 Tbsp. diced green bell peppers
2 Tbsp. peeled, seeded and diced cucumbers
½ Tbsp. chopped parsley
½ cup diced tomatoes
3 Tbsp. snipped fresh dill or ¼ tsp. dried dill
½ Tbsp. lemon juice
1 Tbsp. olive oil
salt and pepper to taste if desired


In a medium-sized bowl, combine all ingredients. Refrigerate for several hours to allow the flavors to blend. Serve on top of a lettuce salad, enjoy inside a whole-wheat pita pocket or puree in your food processor to make a chickpea spread.

Nutrition analysis per serving (not including romaine lettuce leaves or pita pocket): 76 calories, 3 g fat, 2.5 g protein, 11 g carbohydrate, 2 g fiber, 4 mg sodium

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