1. Tear kale into small pieces and massage with a drizzle of olive oil for 2-3 minutes. 2. Toast pine nuts in a pan over medium heat until golden and fragrant. 3. Combine the kale, cherry tomatoes, red onion, toasted pine nuts, quinoa, crispy roasted chickpeas and toss with red wine vinegar, olive oil and salt & pepper to taste. 4. Add the goat cheese at the end and toss lightly.
