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Jerusalem Chickpea Sandwich Filling
- 1 small rib celery, quartered, or 1 broccoli stalk, trimmed, peeled, and quartered
- 1 3/4 cups cooked chickpeas or 1 (15-ounce) can chickpeas, drained (rinsed if nonorganic)
- 5 to 6 tablespoons
- 2 to 3 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon salt, or to taste
Directions:View on Epicurious
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