Greek Chickpea Salad


1 bag of Mini Persian Cucumbers (approx. 10 ea.)
1 Red Onion (Diced)
1 Green Bell Pepper (Diced)
1 Yellow Bell Paper (Diced)
1 Orange Bell Pepper (Diced)
1 can White Beans (16 oz)
1 can Chickpeas (16 oz)
¼ cup Extra Virgin Olive Oil
Juice of 4 lemons
2 tbsp Red Wine Vinegar
A big pinch of salt
1 tbsp Dried Oregano
1 tsp Dried Basil
1 tsp of Red Pepper Flakes
1 tbsp Garlic Powder

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  1. Dice the cucumbers and add them to a bowl.
  2. Dice the red onion and add it to the same bowl.
  3. Cut the ends off of the peppers, core them,
    dice them, and add them to the bowl.
  4. Rinse and drain the beans and add them to the bowl.
  5. In a separate bowl, mix the olive oil, lemon juice,
    red wine vinegar, salt, oregano, red pepper flakes, and garlic powder.
  6. Mix it up and enjoy!

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