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When Big S Farms sent us some recipes (from a now inactive blogger), one really jumped out. It wasn't at all vegan, but it wasn't at all tricky to get it there. The result is a grown-up chickpea salad  that's ridiculously simple to throw together, with notes to satisfy every part of your tongue: creamy mayo, fresh cilantro, and sweet cinnamon. It's ready to be stuffed into pita, slapped on a bun, or served on a bed of greens, 

Creamy, Sweet & Savory Chickpea-Salsa Salad

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1 15-oz can chickpeas, drained (or 1 1/2 cups fresh)

1 15-oz can artichoke hearts, drained

1/2 cup salsa, preferably Big S Farms Smoke on the Mountain

1/3 cup salted peanuts

1/2 cup legumaise (you can sub half vegenaise and half non-dairy plain Greek yogurt)

1/4 cup fresh cilantro, chopped

1 TBSP balsamic vinegar

1 tsp cinnamon

salt and pepper, to taste

Combine all ingredients and season to taste.

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