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Ingredients
US|METRIC
4 SERVINGS
- 1/3 cup red wine vinegar
- 2 cloves garlic (minced)
- 1 Tbsp. Dijon mustard
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 3/4 cup olive oil
- 30 oz. garbanzo beans (drained and rinsed)
- 1 1/2 cups grape tomatoes (halved)
- 1 cup fresh mozzarella balls (small, bocconcini)
- 2 roasted red peppers (about 1 cup, diced)
- 1 cup arugula
- 1/2 cup red onion (small-dice)
- 1/2 cup fresh basil leaves (thinly sliced)
- 30 oz. chickpeas (drained and rinsed)
- 1 1/2 cups grape tomatoes (halved)
- 1 yellow bell pepper (or medium red, cored, seeded, and diced)
- 1 cucumber (medium, quartered and cut into 1/2-inch slices)
- 1 cup romaine lettuce (chopped)
- 3/4 cup pitted kalamata olives
- 1/2 cup red onion (small-dice)
- 1/2 cup crumbled feta cheese
- 30 oz. chickpeas (drained and rinsed)
- 1 cucumber (medium, quartered lengthwise and cut into 1/2-inch slices)
- 1 cup red cabbage (shredded)
- 2 medium carrots (peeled and diced)
- 1/2 cup red onion (small-dice)
- 1/2 cup chopped fresh cilantro (coarsely)
- 1/2 cup unsalted roasted peanuts (coarsely chopped)
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