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Chickpea and Red Pepper Salsa
- 1 15-ounce can chickpeas, rinsed and roughly chopped
- 4 scallions, sliced
- 1 cup arugula, chopped
- 2 jarred roasted red peppers, chopped (1/4 cup)
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
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