Warm Kale, Garbanzo Bean Salad

In a dry skillet or non-stick pan, toast the garbanzo beans over medium high heat. Keep pan moving so garbanzos don’t stick. Toast for a few minutes until the beans start to get a golden hint and are fragrant.

Add 1 tbsp olive oil to the skillet and heat. Add kale and coat with oil. Wilt for 2-3 minutes. Add cherry tomatoes. Salt and pepper to taste. Cook until the cherry tomatoes begin to burst. The greens should be crisp tender.

Remove from heat, adjust seasoning and toss goat cheese with the mixture.