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1. Whisk together the first 5 ingredients (through black pepper) in a bowl. Slowly whisk in olive oil until well-combined.
2. Place romaine in large serving bowl. Arrange chickpeas and next 6 ingredients (through feta) on top in sections. Drizzle the dressing over the salad just before serving, and toss. Serve with toasted pita halves.
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 101 (46%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 11.1mg||3 %|
|Sodium 387.6mg||13 %|
|Potassium 417.4mg||11 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 22.5g|
|Protein 6.1g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 221
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