Preheat oven to 425 degrees. Drain and rinse the chickpeas. Smash one garlic clove with the flat of your knife. Toss chickpeas on a baking sheet with the berbere, smashed garlic, 1/2 tablespoon olive oil, and a large pinch of salt and pepper. Place in the oven and roast for 20-25 minutes, until golden brown and crispy.

Bring 1 cup water to a boil with a large pot of water. Once boiling, add the bulgur and reduce to a simmer for 10-12 minutes, until tender.

Prep the vegetables: remove and discard the kale stems, then thinly slice the leaves. Thinly slice the sundried tomatoes. Mince or grate the remaining garlic clove. Mince the shallot. Chop the cilantro and mint leaves, keeping both separate.

Make the vinaigrette: in a medium bowl, whisk together the sherry vinegar, minced garlic, shallot (to taste), 2 teaspoons tomato paste, and 2 tablespoons olive oil. Season with salt and pepper.

In a large bowl, toss together the kale, sundried tomatoes, and half the vinaigrette. Massage the kale with you hands for 1-2 minutes, until slightly softened. Season with salt and pepper.

When the chickpeas are ready, toss them into the kale along with the almonds and mint.

When the bulgur is ready, toss it into the remaining vinaigrette. Season with salt and pepper.

Plate the bulgur and top with the kale salad. Enjoy!