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  • 6 to 7 globe zucchinis and/or bell peppers, sliced in half through the stem
  • 2 cups cooked wheat berries (see instructions above).
  • 2 cups cooked chickpeas (or about 1 can of chickpeas, rinsed and drained)
  • ½ cup basil pesto
  • 4 oz crumbled feta, which is about ⅔ cup
  • 2 cloves garlic, minced
  • ½ cup diced red onion
  • 1 small red pepper, chopped
  • ½ teaspoon red pepper flakes
  • salt and pepper, to taste
  • lemon juice (optional) for drizzling over the vegetables after baking
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