Ingredients
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1 tablespoon extra-virgin olive oil
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8 cups chopped kale
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2 cloves garlic, minced
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1 cup rinsed no-salt-added canned chickpeas
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Pinch of ground pepper
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2 slices whole-grain bread, toasted
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½ cup crumbled feta cheese
Directions
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Heat oil in a large skillet over medium-high heat. Add kale and garlic and cook, stirring occasionally, until soft, about 4 minutes. Stir in chickpeas, salt and pepper. Evenly distribute the mixture between toast slices. Sprinkle with feta.
