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Chickpea Salad with Parsley, Lemon, and Sun-Dried Tomatoes
- 1/4 cup olive oil
- 1 tablespoon cumin seeds
- 2 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained
- 1 cucumber, peeled, seeded, chopped (about 1 1/3 cups)
- 1/2 cup chopped fresh parsley
- 1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
- 1/4 cup fresh lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon dried crushed red pepper
Directions:View on Bon Appetit
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