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Round out this cool summer lunch with spears of cucumber and some fresh berries.

Everyday Food, June 2012

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Servings:
1
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Ingredients

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Directions

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  • In a large bowl, whisk together oil, lemon zest and juice, and anchovy if using. Stir in chickpeas, parsley, capers, and shallot; season with salt and pepper. To serve, stuff pita halves with chickpea salad and arugula. Drizzle with oil if desired.

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