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“Chickpeas are a staple of the Palestinian diet. In this salad they are seasoned with a blend of cumin, olive oil, and lemon juice. To make the salad more substantial, add some crumbled feta cheese and several seeded and diced vine-ripened tomatoes. From the food section of the Houston Chronicle. The recipe was adapted from Christiane Dabdoub Nasser's "Classic Palestinian Cookery".”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, combine the chickpeas, scallions, and parsley; toss to combine.
  2. In a small bowl, whisk together the remaining ingredients, then pour over the chickpeas and toss to coat evenly.
  3. Let sit 10 minutes for the flavors to develop.

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