3 1/2 cups cooked dried chickpeas, or (2) 15 ounce cans1 garlic clove, smashed 1/4 cup lemon juice 1 teaspoon salt 1/4 cup olive oil 8 cups chopped kale, loosely packed 1/2 teaspoon fresh-ground black pepper 4 small or 2 large tomatoes, seeded and chopped

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

adapted recipe from thedailygreen.com