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2 cups cooked and drained chickpeas
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon low-sodium tamari
1/4 cup roasted pecans or walnuts
1 teaspoon Oriental seasoning
4 green onions, thinly sliced
1 cup coarsely grated jicama
1 cup coarsely grated carrots
1/4 cup chopped parsley
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