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Chickpea Salad With Jicama And Carrots

Nutrition per serving    (USDA % daily values)
CAL
352
FAT
65%
CHOL
0%
SOD
42%

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Ingredients for 4 servings

2 tablespoons lemon juice

1 teaspoon Oriental seasoning

4 green onions, thinly sliced

2 cups cooked and drained chickpeas

1/4 cup roasted pecans or walnuts

1 cup coarsely grated carrots

1 tablespoon low-sodium tamari

1 cup coarsely grated jicama

1/4 cup chopped parsley

1/4 cup extra virgin olive oil

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