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Mediterranean Summer Bean Salad

1 cup cooked chickpeas (if using a can of chickpeas, rinse)
1 cup cooked soybeans (edamame) (if you can’t find fresh, frozen works well)
1/3 cup chopped fresh parsley
¼ cup finely chopped red onion
¼ cup crumbled feta cheese
2-tbsp Tuscan Herb Extra Virgin Olive Oil
2-tsp Pomegranate Balsamic Vinegar
Sea salt and black pepper, to taste
Combine all ingredients in a large bowl; toss well.
Serve immediately, if needed, but for best results let it chill at least 2 hours for flavors to combine

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