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Chickpea Lemon Spinach Salad Recipe #19284

kept byMiss.Cupcake


3 cups cooked chickpeas or 2 cans (15 oz. each) chickpeas, rinsed and drained
1 cup finely chopped parsley or baby spinach leaves
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/2 to 1 tsp. sea salt
1/2 tsp. freshly ground black pepper



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