Chickpeas and kale are a tasty team, and this combination makes a great spread for bread, a filling for pita bread or a wrap, or layered scoop of it on a sturdy flatbread and served open-faced.
Combine the kale and carrot in a food processor; pulse until finely chopped.
Add the remaining ingredients and pulse until the chickpeas are evenly chopped and everything is nicely blended—don’t over-process; leave the mixture a bit chunky.
Transfer to a serving container and serve at once, or cover and refrigerate until needed.