I cleaned and chopped 3 leaves of kale, removing the ribs by folding the leaf in half and running my knife down the edge of the rib. Chopping the kale, I added 1 tsp of walnut oil, 1 tsp of kosher salt and 1 minced clove of garlic. I massaged the oil, salt and garlic thoroughly into the kale, softening it up.
I then opened a can of chickpeas, straining and rinsing them thoroughly. I added 1/4 of the chickpeas to the salad and stores the rest in a container in the fridge.
I chopped 1/3 carrot into small pieces and added 2 TBSP of feta cheese. Mixing it all together, I added about 2 tsps of balsamic vinegar. This made a single bowl of salad.
The kale is a sturdy enough salad green that the chickpeas won’t completely dominate the salad. It’s nice and garlicky and the balsamic adds a bit of sweet richness. I think it would be great with the juice of half a lemon, too.