Chickpea Artichoke Salad

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1 (6-ounce) jar marinated artichoke hearts

1 (15.5-ounce) can cooked chickpeas, drained

1 1/2 tablespoons chopped fresh Italian or flat-leaf parsley

1 1/2 teaspoons grated lemon zest

3 tablespoons fresh lemon juice

1/4 cup extra-virgin olive oil

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