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Ingredients
US|METRIC
4 SERVINGS
- 2 cups canned chickpeas (rinsed and drained)
- 1/2 cup scallions (green onions, finely minced)
- 1/4 cup fresh basil leaves (finely minced)
- 2 Tbsp. fresh flat leaf parsley (finely minced)
- freshly ground black pepper (to taste)
- 1/2 cup extra-virgin olive oil
- 1 Tbsp. lemon juice (freshly squeezed)
- 1 tsp. Dijon mustard
- 1 garlic clove (crushed and minced)
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 heads romaine lettuce
- 3 beets (small, peeled, cut into cubes and steamed)
- 1 avocado (ripe but firm, cubed)
- 1 cucumber (large, peeled, seeds removed and cubed)
- 1/2 purple onion (small, sliced thin and cut in half)
- 1 cup cherry tomatoes (cut in half)
- 1 cup garbanzo beans (marinated)
- 1/2 cup cooked quinoa
- 3 Tbsp. slivered almonds
- 3 Tbsp. sunflower seeds
- 1/2 cup extra-virgin olive oil
- 1 Tbsp. lemon juice (freshly squeezed)
- 2 tsp. Dijon mustard
- 1 1/2 Tbsp. honey
- 1 large garlic clove (crushed and minced)
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
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