Preheat the oven to 450 degrees.

In a large bowl, combine the chopped kale with 1 Tbsp of the Kalamata olive brine and 1 Tbsp olive oil.

Spread the kale mixture on a flat baking sheet.

Roast the kale for about 6 minutes. Be careful not to burn it.

Remove the roasted kale from the oven and let it cool for a few minutes.

Rinse the quinoa and chickpeas.

In a large bowl, combine the quinoa, chickpeas, kale, remainder of the olive brine, & salt and pepper to taste into a baking dish (8" x 10").

Grate the zest from the lemon. Add the zest and the water to a small saucepan. Bring to a boil.

Pour the lemon zest mixture over the casserole.

Cover the casserole with a double layer of foil.

Bake the casserole for 20-25 minutes until the quinoa is tender.

Remove the casserole from the oven and fluff the quinoa.

Add the chopped tomatoes.

Squeeze the juice of the lemon on top of the casserole.

Sprinkle the casserole with feta cheese.

Place the casserole back into the oven and bake uncovered for 8 more minutes until the cheese is heated through.

Serve