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- Ingredients
- Recipe
- Cooked and drained chickpeas1 cup
- Boiled Eggs2 unit(s)
- Palm1 unit(s)
- Tomato1 unit(s)
- Lettuce leaves1 unit(s)
- Onion1 unit(s)
- Green Spices1 to taste
- Oil2 tablespoon
- Salt1 to taste
- Lemon1 unit(s)
- Season the cooled chickpeas with the last five ingredients. Serve on a plate lined with lettuce leaves and garnished with a slice of the other ingredients. Chop parsley and distribute it over the salad.
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