Tabbouleh-Style Amaranth Salad

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1 1/2 cups cold water

1/2 cup uncooked whole-grain amaranth (such as Arrowhead Mills)

2 cups diced unpeeled English cucumber

1/2 cup thinly sliced celery

1/2 cup finely chopped red onion

1/4 cup chopped fresh mint

1/4 cup chopped fresh flat-leaf parsley

1/4 cup pine nuts, toasted

2 tablespoons extra-virgin olive oil

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

1/2 cup drained no-salt-added canned chickpeas (garbanzo beans)

1 cup (4 ounces) feta cheese, crumbled

Lemon wedges (optional)

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