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Kale, chickpea, and feta salad

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Usher in the warm weather with this light meal.

1 bunch kale
1 can (15 oz) chickpeas
1 tomato, diced
1 cup feta cheese
½ red onion, diced
¼ cup garlic olive oil
2 tbsp. lemon juice
1 tbsp. dried dill
Salt and pepper to taste

Wash the kale and pat dry with a paper towel. Cut off the stems and discard. Chop the leaves into rough pieces. Drain the chickpeas and rinse well. Prepare all of your ingredients before combining everything in a large bowl. Toss well to ensure even distribution.

Recipe from Family Fresh Cooking



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