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Ingredients
1 | can | (15.5 ounces) chickpeas rinsed and drained |
1⁄4 | c | fresh cilantro leaves |
1 | garlic clove chopped | |
1 | ripe avocado roughly chopped | |
3 | tablespoons | extra-virgin olive oil |
1⁄2 | lemon | zest and juice |
3-4 | Tbl | water |
Coarse salt and ground pepper | ||
Fresh vegetables for serving |
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