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| 1/4 | cup | parsley leaves | minced |
| 1/4 | cup | onion | minced |
| 1 | clove | garlic | minced or pressed |
| 6 | tablespoons | lemon juice | |
| 1/8 | teaspoon | cayenne pepper | |
| 1/2 | teaspoon | salt | |
| 1 1/2 | cups | chickpeas (garbanzo beans) | drained |
| 1 1/2 | cups | yellow zucchini | or crookneck squash, sliced |
| 6 | tablespoons | bean liquid |
Whisk together everything but the chickpeas and squash.
Stir in the chickpeas and squash.
Let marinate in the fridge for at least a few hours for flavors to blend.
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Many people won’t be aware of this statement, but February 3rd is probably going to be the unhealthiest day of the year. The reason for this is because Super Bowl XLII is being held at University of Phoenix Stadium in Glendale, Arizona....
Simple and easy, and the results are great. However, I had to double the recipe to satisfy the appetites of my family members and their appetites.