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Chickpeas and Balsamic Vinegar
- One 15-ounce can chickpeas (drained rinsed, and roughly chopped)
- 1/2 cup fresh flat-leaf parsley leaves (roughly chopped)
- 1 clove garlic (finely chopped)
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Directions:View on PBS Food
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