Clean and dry the kale, debone it, and then chop into bite sized pieces. I most often just do this by tearing it with my hands.

Make the dressing by heating 3 tablespoons of oil in a medium saute pan over medium heat. Once hot, add in the onion and saute for about 5 minutes. Add in the garlic, salt and maple syrup (if using a date, leave it out and add it into the blender whole) and cook for an additional 2 minutes.

Transfer the onion mixture to a blender, add in the balsamic vinegar (as well as the date if using), and blend until mostly smooth.

Add the chopped kale to a large bowl, pour the dressing over top, and massage the dressing into the kale. Massage for a couple of minutes until all of the kale is coated with the dressing and a rich dark green color. Do not skip the massage! It makes the kale much softer and a lot tastier.

Add the remaining ingredients (cabbage, sliced dates, nuts, and chickpeas) and toss to combine. Serve and ENJOY!

*If desired, you could also simply drain and rinse the chickpeas and add them to the salad without roasting them. I love them roasted in this recipe but often eat them on salads straight from the can.