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Chickpea Salad with Red Pepper Confetti
© William Meppem

Chickpea Salad with Red Pepper Confetti

  • SERVINGS: 30
  • FAST
  1. Three 19-ounce cans chickpeas, drained and rinsed
  2. 4 small red bell peppers, finely diced
  3. 1 1/4 cups flat-leaf parsley leaves, finely chopped
  4. 1 1/4 cups cilantro leaves, minced
  5. 5 teaspoons minced garlic
  6. 2 1/2 teaspoons ground cumin
  7. 2 1/2 tablespoons extra-virgin olive oil
  8. 1/4 cup fresh lemon juice
  9. Salt and freshly ground pepper
  1. Toss all of the ingredients in a large bowl and serve.
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