Recipes Lunch

Couscous & Chickpea Salad

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Ingredients

  • 1 cup finely chopped kale

  • ¾ cup cooked whole-wheat couscous

  • ⅔ cup rinsed canned chickpeas

  • 4 tablespoons Basil Vinaigrette

Directions

  1. Combine kale, couscous, chickpeas and dressing in a medium bowl. Serve immediately or refrigerate in a sealable container for up to 4 days.

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