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From Parents magazine:
1 can of chickpeas, rinsed and drained
3 cups mixed raw vegetables, cut into small dice (try red, orange and yellow peppers, cucumber, zucchini and summer squash)
1/2 cup chopped fresh parsley
1/2 cup bottled vinaigrette
Combine all ingredients in a bowl, toss well, and refrigerate overnight. Serve with pita chips.