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FOR THE CHICKPEA VERSION, ADD: 1 cup canned chickpeas, rinsed and drained 1 shallot, finely chopped 3 garlic cloves, smashed 1/2 teaspoon cumin 2 tablespoons extra virgin olive oil salt and pepper NOTE: For a lectin-light salad (and much healthier for your gut), choose a brand of canned chickpeas that are organic, soaked, and pressure-cooked, like Eden or Jovial
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Add red and green cabbage to a large mixing bowl
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