Warm Pasta Salad with Chickpeas, Tomato, Kale, Kalamata Olives & Feta

Directions

1. Bring a pot of salted water to a boil and cook the pasta until al dente, about 8–10 minutes.
2. While the pasta cooks, rinse all fresh produce and pat dry as needed.
3. Drain and rinse the chickpeas and let them drain further.
4. In a medium bowl, dice the tomatoes and add them along with the olives and chopped parsley. Add vinegar, capers, salt, and pepper; mix to combine.
5. Trim the kale, then chop it into bite-sized pieces and set aside.
6. Warm a skillet over medium-low heat, then add olive oil and minced garlic and cook briefly until fragrant, about 30 seconds.
7. Stir the chickpeas into the skillet and season lightly; heat through for about 2 minutes.
8. Add the kale in portions, letting each batch wilt before adding the next; mix with the chickpeas and transfer the mixture to the tomato and olive bowl.
9. Drain the pasta and fold it into the bowl with the vegetables, then crumble feta over the top and serve.