Chickpea, Carrot & Parsley Salad

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
402
FAT
80%
CHOL
6%
SOD
39%

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Ingredients for 4 servings

3 Tbs. fresh lemon juice

19-oz. can chickpeas, drained and rinsed (about 2 cups)

6 Tbs. extra-virgin olive oil

1 tsp. ground coriander

Kosher salt and freshly ground black pepper

1 cup loosely packed shredded carrot (from about 1 large carrot)

1 cup loosely packed fresh flat-leaf parsley leaves, very coarsely chopped

1/3 cup crumbled feta cheese or toasted pine nuts (optional)

1/2 cup chopped scallions, white and green parts (about 4)

1/2 cup sliced radishes (about 6 medium)

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