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- 1 16-ounce can chickpeas, drained and rinsed
- 3-4 tablespoons of lemon juice, to taste
- 2 cloves garlic
- 1 teaspoon salt
- 1 7-ounce jar roasted red peppers
- 2 tablespoons olive oil
- 2 packages mini fillo shells (found in frozen food aisle)
- 24 whole black olives, pitted
View Full Recipe at A Couple in the Kitchen
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