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Ingredients
US|METRIC
4 SERVINGS
- 33 oz. sweet potatoes (EACH)
- 1 cup English cucumber (chopped)
- 1 cup cherry tomatoes (chopped)
- 1/4 cup flat leaf Italian parsley (finely chopped)
- 1/2 cup roasted red pepper (chopped, about 1 roasted bell pepper; I buy already roasted bell peppers)
- 1/4 cup sliced kalamata olives (thinly)
- 2 Tbsp. lemon juice (freshly squeezed)
- 1/4 cup feta cheese (optional)
- 1 can chickpeas
- 2 Tbsp. olive oil
- 1/2 tsp. ground cumin (EACH:, chili powder)
- 1/4 tsp. cayenne
- 1/2 tsp. minced garlic
- 1/2 Tbsp. fresh oregano (finely chopped)
- 2 Tbsp. lemon juice (freshly squeezed)
- 2 Tbsp. olive oil
- 2 Tbsp. greek yogurt (plain, whole milk)
- 2 Tbsp. mayo (full fat regular)
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