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2 cans (or 3½ cups) chickpeas, drained and rinsed in a colander
the juice and zest of two lemons or ¼ cup red wine vinegar
¼ cup extra virgin olive oil
2 garlic cloves, peeled and finely minced
2 teaspoons dried Italian seasonings
½ teaspoon kosher salt
½ teaspoon cracked black pepper
¼ teaspoon crushed red pepper flakes
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