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Creamy Israeli Salad With Dill

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1 lb Persian cucumbers, diced

1 lb ripe red tomatoes, seeded and diced

1 can (14 oz) chickpeas (aka garbanzo beans), drained and rinsed

1/2 cup lowfat or nonfat plain greek yogurt

1/4 cup lowfat sour cream

2 tbsp fresh chopped dill

1 tbsp fresh lemon juice, or more to taste

1/2 tsp salt, or more to taste

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