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Chickpea, Melon, and Rosemary Salad

kept byElyn7071

1/3 cup extra-virgin olive oil
1 6-inch sprig rosemary, leaves stripped and coarsely chopped
1 clove garlic, minced
2 (15-ounce) cans chickpeas, drained and rinsed
3 cups coarsely chopped melon, such as cantaloupe or honeydew
1 1/2 ounces speck (about 5 slices), thinly sliced crosswise into strips
Zest of 1 lemon, plus 2 tablespoons lemon juice
3/4 teaspoon coarse salt
1/8 teaspoon ground black pepper



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