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3 tablespoons fresh lemon juice (1 lemon)
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
Basic Roasted Eggplant
1 can (15.5 ounces) chickpeas, drained and rinsed
1 cup (4 ounces) crumbled feta cheese
1/4 cup chopped fresh mint leaves
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