Warm Kale & Chickpea Salad

Time is going way too fast these days. Wasn't it just December? I miss the days where summer break felt just as long as the school year. Now it feels as though it is gone in the blink of an eye. So with the summer months approaching I try to not only change my body (usually a hopeless cause) but to change my cooking style as well. Healthier options are at the forefront and late-night treks to The Meatball Shop are pushed to the back burner, unless of course I am out in any vicinity of the lower east side. 

This light, warm kale salad satisfies my healthy endeavor as well as being a creamy, delicious meal or side dish during any weekday night. 

Ingredients:
1 tbsp tahini paste
1/4 cup lemon juice
1/4 cup olive oil
1 tsp cumin
1/2 tsp salt
1 tsp honey
1 16oz can chickpeas, drained and rinsed
1/4 cup chopped walnuts
1/2 cup crumbled feta cheese
4 cups chopped kale

1. In a small bowl whisk together tahini paste, lemon juice, olive oil, cumin, salt and honey. Set aside. 2. In a large bowl toss together chickpeas, walnuts and feta.
3. Bring a medium sized saucepan with salted water to a boil. Add kale and simmer until bright green and slightly tender, 2 minutes.
4. Drain kale and add to bowl with chickpea mixture. Add tahini dressing and toss to coat salad