INGREDIENTS
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1 (15 1/2-ounce) can chickpeas, rinsed and drained
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Minced garlic clove
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1 stalk celery, chopped
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Chopped fresh flat-leaf parsley
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Fresh lemon juice
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Extra-virgin olive oil
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1/2 pound sea scallops, rinsed and patted dry
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4 cups baby spinach