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  • 1 (15 oz) can chickpeas, rinsed and drained well
  • 2 cups chopped English cucumber (about ⅔ of 1 medium)
  • 1 ¼ cups chopped Roma tomatoes (about 2)
  • ¼ cup chopped red onion
  • 3 Tbsp chopped fresh parsley
  • ¼ cup extra virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1 ½ tsp minced garlic
  • 1 tsp Italian seasoning
  • Salt and freshly ground black pepper
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