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• 2 cans chick peas, drained and rinsed
• 2 cups cooked couscous
• 2 tomatoes, chopped
• 5 scallions, chopped
• 2 garlic cloves, finely minced
• Handful of basil chiffonade
• Salt and pepper to taste
• 3 tablespoons lemon juice
• 6 tablespoons extra virgin olive oil
Combine the peas, couscous, tomatoes, scallions, garlic, and basil.
In a bowl whisk the lemon juice with salt and pepper.
Drizzle in the olive oil, constantly whisking, until it is completely incorporated.
Toss the salad with the dressing and serve.
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