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Mexican Roasted Chickpea Salad

kept bylaerkin
recipe bycookingquinoa.net
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Ingredients: 

1 ½ cups cooked chickpeas, drained and rinsed (about 1 can)
1 ½ cups frozen corn, thawed
1 red pepper, seeded and diced
2 tablespoons taco seasoning
2 tablespoons lime juice
2 tablespoons soy sauce
1 ½ cups cooked quinoa
1 large tomato, seeded and diced
1 jalapeño, seeded and diced
2 tablespoons cilantro, chopped fine
2 tablespoons lime juice
1 teaspoon agave nectar or maple syrup.


 

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