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Salad
3 large carrots--washed, dried and ends trimmed
One 14.5-ounce can chickpeas, drained
1 cup parsley leaves, loosely packed
Dressing
⅓ cup extra-virgin olive oil
3 tablespoons harissa
1 tablespoon white-wine vinegar
1 lemon, zested and juiced
1 teaspoon ground cumin
Salt and freshly ground black pepper
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1st Keep
 Debbie_Mac
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