• Wash and dry produce.

• Halve, peel, and thinly slice shallot. Drain and rinse chickpeas; dry thoroughly with paper towels. Halve, core, and dice apple into 1/2-inch pieces.

• Heat a drizzle of oil in a large pan over medium-high heat. Add shallot and chickpeas; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until chickpeas are warmed through and browned in spots, 2-4 minutes. (TIP: It’s natural for chickpeas to pop a bit; lower heat if needed.) Transfer to a plate to cool.

• Meanwhile, remove and discard any large stems from kale; chop into bite-size pieces.

• Place kale in a large bowl. Using your hands, massage with a large drizzle of olive oil until leaves are tender, 1-2 minutes (similar to how you would knead dough). TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.

• In a small bowl, whisk together vinegar, Dijon, 3 TBSP olive oil, and 1/4 tsp sugar (6 TBSP olive oil and 1/2 tsp sugar for 4 servings).

• Add mixed greens, shallot and chickpeas, apple, and feta to bowl with kale. Drizzle with as much dressing as you like; toss to combine.

• Divide salad between bowls and garnish with dried cranberries. Serve. TIP: Taking it to go? Refrigerate prepared ingredients in separate containers, then toss when ready to eat.