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Ingredients
  • 1 cup canned chickpeas, rinsed and drained
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • ¼ cup fresh parsley leaves
  • ½ small red onion, thinly sliced
  • Coarse salt and ground pepper
  • 3 ounces crumbled feta
  • 8 slices rustic bread or olive bread
  • ½ medium cucumber, thinly sliced
  • 1 tomato, thinly sliced
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