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Chickpea, cucumber & sun-dried tomato salad

5 minutes, 801 calories, 1 serving



  1. Clean and chop the cabbage. Drain chickpeas and add chopped olives to a bowl.
  2. Soak the sun-dried tomatoes in boiling water for about 5-10 minutes, until soft. If you’re using soft ones, just chop them and add them to the bowl.
  3. Wash spring onion and cucumber. Cut both into small pieces. Add to bowl.
  4. Mix parsley, salt, and olive oil. Pour the dressing over salad ingredients.
  5. Serve and enjoy!
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