Quick-Pickled Kale Salad

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Self Magazine

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Ingredients

1 3/4 cups apple cider vinegar

1/3 cup sugar

1 large cucumber (about 10 oz), thinly sliced

1/2 medium red onion, thinly sliced

4 cups thinly sliced kale

1 1/4 cups chickpeas, rinsed and drained

1 tablespoon canola (or vegetable) oil

1/2 teaspoon salt

Freshly ground black pepper

2 hard-boiled eggs, quartered

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