Chickpea, Calamari & Zucchini Salad

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
401
FAT
74%
CHOL
66%
SOD
26%

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Ingredients for 8 servings

1/2 lb. small zucchini, cut in half lengthwise and then sliced into 3/8-inch half moons (about 2 cups)

Juice of 1 lemon (about 1/4 cup); more as needed

1/2 small red onion, thinly sliced into half moons and soaked in ice water for 1 hour

3/4 cup good-quality extra-virgin olive oil

1 lb. cleaned calamari (squid) tentacles and bodies

2 Tbs. chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

12 fresh basil leaves, torn into small pieces

Pinch crushed red chile flakes

4 cups cooked chickpeas (or two 19-oz. cans), rinsed and drained

2 medium cloves garlic

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