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Israeli Salad With Tahini Lemon Dressing

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4 hard-boiled eggs, chopped

2 cucumbers, peeled and diced into small pieces

1 lb. cherry tomatoes, diced into small pieces (or use 2 large tomatoes)

½ red onion, finely diced

½ cup fresh parsley, chopped

2 Tbsp. tahini (sesame paste), well stirred (or use hummus if you can’t find tahini)

1 lemon, juice only, about 4 Tbsp.

2 tsp. Dijon mustard (use wheat/gluten-free if needed)

1 tsp. minced garlic (about 2 cloves)

2 Tbsp. water

2 tsp. honey

1/4 tsp. salt

1 cup pita chips, broken into small pieces

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