Start by rinsing the kale thoroughly under cool water and chop into bite-sized pieces. Place in a large mixing bowl.

Dice the tomatoes and cucumber into small pieces, and finely chop the red onion. Add to the bowl with the kale.

Drain the chickpeas and rinse under cold water. Fold them into the salad mixture.

Whisk together olive oil, vinegar, and seasonings in a small bowl, then pour over the salad mixture.

Gently toss the salad to coat all ingredients with the dressing thoroughly.

Let the salad rest for about 10 minutes before serving. Serve chilled or at room temperature.