Chickpea, Radish & Cilantro Salad

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Ingredients

2 cups cooked chickpeas (for instructions, see hummus recipe), drained; or canned chickpeas, rinsed and rained

5 to 6 medium radishes, quartered and sliced 1/8 -inch thick

1 cup chopped cilantro, some leaves left whole

1/2 to 1 teaspoon fine sea salt

1/2 teaspoon chile powder

3 tablespoons fresh lime juice, or to taste

1 tablespoon olive oil

2 tablespoons crumbled cotija (Mexican dry cheese), optional

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