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By Brooke the Cook in WI on June 30, 2008
"I make up this chickpea salad and keep it in the fridge for lunches all week long - store the extra cukes and red peppers covered in water and snack on them during the week too. Takes just a few minutes to prepare and keeps very well in a tightly sealed container. Also, good topped with feta and tomatoes just before serving."
Ingredients: fresh ground pepper, whole wheat pita bread...
Prep Time: 10 mins
Total Time: 30 mins