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  • One 14-ounce can chickpeas, rinsed and drained
  • 5 oil-packed sundried tomatoes, chopped, plus ΒΌ cup oil from the marinated tomatoes
  • Zest and juice of 1 lemon
  • 2 tablespoons chopped fresh parsley
  • 2 to 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground black pepper
  • 1 long ciabatta (about a 1-pound loaf)
  • 1 to 2 cloves garlic, optional
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