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Ingredients

2 cups cooked chickpeas, drained and rinsed

1 cup coarsely chopped zucchini

2 garlic clove, chopped

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

1/2 teaspoon sea salt

1 roasted pepper (your choice of heat level jalapeno, cayenne, Serrano or red pepper flakes)

1/4 cup extra-virgin olive oil

1 teaspoon fresh lemon juice

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