• 2 15-oz cans garbanzo beans, drained and rinsed
  • 1 garlic clove, smashed
  • 1/4 cup lemon juice
  • 1 tsp salt
  • 1/4 cup olive oil
  • 8 cups chopped kale, loosely packed
  • 1/2 tsp fresh-ground black pepper
  • 4 small tomatoes, seeded and chopped

This salad is easy, healthy,  and delicious!


  1. Place the chickpeas, garlic, 2 cups of water, lemon juice, and 3/4 tsp. salt in a medium saucepan and bring to a boil.  Reduce heat and simmer for 20 minutes.  Drain and set aside.
  2. Heat 2 tbsps olive oil in a medium skillet over medium-high heat.  Add the kale, pepper, and remaining salt, cook until kale is wilted and tender for about 6 minutes.
  3. Toss the drained beans, cooked kale, tomatoes, and remaining olive oil together in a medium bowl.  Serve warm or at room temperature.

Note:  Seed tomatoes easily:  Cut in half and gently squeeze.  Don’t worry if a few seeds linger.