Here is my suggestion for a very fresh salad in principle for every season of the year. Ideally suited as a side dish for meats and fish. It can also be a great snack. It is important not to overcook the kale because it loses its beautiful color but also most of its nutritious properties. Peppers can be steamed briefly then they do not have such a strong taste but still remain crunchy. As for chickpeas, I usually use the canned ones - pure simplicity and speed of preparation. Of course, you can also add other elements to enrich the salad :) Limit - your imagination;)
300 g fresh kale
Can of chickpeas
Chives or onion
Tear the kale into small pieces - discard thick parts of the stems. Boil in salted water for 5 minutes. Strain.
Dice the pepper - how thinly depends on your taste. You can quickly steam it.
Strain the chickpeas - if you use them from a can - you can rinse with water. If you want to cook chickpeas yourself, it should be done in advance.
Chop the chives or onions.
Put everything in a bowl and mix. Add salt and pepper to taste, mix. Pour olive oil and serve - preferably cold.