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Ingredients
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 3 tablespoons Extra virgin olive oil, I used Private Reserve Greek extra virgin olive oil
  • ½ teaspoon Kosher salt
  • 1 teaspoon za'atar
  • 1 teaspoon sumac
  • 1 teaspoon harissa
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