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1 cup kale, de-stemmed and shredded
½ cup Israeli Couscous, uncooked
½ cup chickpeas (drained, if using canned)
¼ cup feta
Dressing:
2 Tablespoon Olive Oil
1 Tablespoon Apple Cider Vinegar
1 Tablespoon honey
⅛ teaspoon salt
2 Tablespoons green garlic (or ¼ cup green onions)
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1st Keep
 ronit
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