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Ingredients
  • 4 to 5 cups diced zucchini from 1.5 lbs whole zucchini
  • 4 oz crumbled feta cheese
  • 15 ounce can chickpeas drained and rinsed
  • ⅓ cup chopped kalamata olives
  • ¼ cup chopped shallot or red onion
  • ½ cup chopped parsley
  • 2 tbsp fresh lemon juice
  • ¼ cup extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp pepper or to taste
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