2 Shallots, thinly sliced
2 Cans chick peas (garbanzo beans), drianed and rinsed
1 Can of artichoke hearts, drained and chopped
1 TBL coconut oil
1 TBL chopped fresh rosemary
Juice from 1 lemon
1/4 cup of sundried tomatoes
1 large roasted red pepper, diced
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