Grilled Scallops With Lemon-Chickpea Salad

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1 (15 1/2-ounce) can chickpeas, rinsed and drained

Minced garlic clove

1 stalk celery, chopped

Chopped fresh flat-leaf parsley

Fresh lemon juice

Extra-virgin olive oil

1/2 pound sea scallops, rinsed and patted dry

4 cups baby spinach

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