This kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.
Place kale in a large serving bowl. Whisk together oil, lemon juice, shallot, honey, salt and pepper in a small bowl. Pour 2 to 3 tablespoons of the dressing over the kale; lightly massage until slightly wilted, 1 to 2 minutes.
Top the kale with tomatoes, quinoa, cucumber, peppers, chickpeas, feta and almonds. Drizzle with the remaining dressing and toss before serving.
Refrigerate in an airtight container for up to 3 days.