• Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature. Wash and dry produce. • Halve, peel, and thinly slice shallot. Remove and discard any large stems from kale; chop into bite-size pieces. Drain and rinse chickpeas; pat dry with paper towels. Roughly chop artichokes. Dice tomato into 1⁄2-inch pieces.

• In a second small bowl, whisk together shallot, vinegar, mustard, 3 TBSP olive oil, and 1 tsp sugar (for 4 servings, use 6 TBSP olive oil and 2 tsp sugar). Season with salt and pepper. • Place kale in a large bowl with a large drizzle of olive oil. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, about 1 minute.

• Heat a drizzle of oil in a large pan over medium-high heat. Add chickpeas, artichokes, and oregano. Season with salt and pepper. • Cook, stirring occasionally, until chickpeas and artichokes are tender and browned, 3-5 minutes.

• Meanwhile, halve and toast ciabatta. • Add garlic powder to bowl with softened butter; stir to combine. TIP: If needed, microwave butter in 30-second increments to soften. • Spread garlic butter onto cut sides of ciabatta. Cut each half into quarters.

• To bowl with kale, add chickpeas and artichokes, tomato, and as much dressing as you like. Toss to combine.

• Divide salad between shallow bowls and serve with garlic bread on the side.