BRUSCHETTA CHICKPEA BOWL

1. Massage some kale with olive oil and salt until it becomes nice and soft and less bitter.
2. Add the massaged kale to a bowl along with about 1 cup of quinoa and 1/2 can of chickpeas.
3. Prepare the bruschetta tomato topping mixture: Chop 2 medium heirloom tomatoes and mix them with 2 minced garlic cloves, fresh basil, a drizzle of olive oil, and some salt and pepper. This mixture is enough for 2 bowls.
4. Add the tomato mixture to the bowl.
5. Along with the tomato mixture, add some jarred banana pepper slices, thinly sliced red onion, and fresh parsley.
6. Squeeze fresh lemon juice over the bowl.
7. Drizzle with additional olive oil.
8. Add a pinch of oregano and crushed red pepper.
9. Finish the bowl off with a drizzle of balsamic glaze.