Chickpea, Kale, and Tomato Salad

This salad is easy, healthy,  and delicious!

Directions:

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.