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16 ounces pasta
2 heads broccoli, diced (about 5 cups)
1 tablespoon olive oil
1 recipe miso caesar dressing
1 15-ounce can chickpeas, drained and rinsed
2 medium red bell peppers, stems removed and diced (about 2 cups)
1/4 cup sliced almonds
1/2 cup parsley, roughly chopped
1/4 teaspoon black pepper
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