• Peel the onion, cut it in half lengthwise, and cut each half into thin slices.
• Thinly slice the garlic.
• Rinse the chickpeas.
• Strip the kale leaves from their stems, coarsely chop the leaves, and discard the stems.

In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until soft and beginning to caramelize, 4 to 5 minutes.
Stir in the garlic, chickpeas, and as much of Aleppo pepper as you like, and cook until fragrant, about 30 seconds. Stir in the kale and ¼ cup water and cook until wilted, 5 to 6 minutes. While the kale cooks, prepare and assemble the relish.

• Cut the tomatoes into quarters.
• Coarsely chop the olives and almonds.
• Coarsely chop the dill.
• Zest the lemon and cut it in half; juice one half and cut the remaining half into 4 wedges.

In a bowl, combine the tomatoes, olives, almonds, and dill. Add the lemon zest and juice, and toss to coat. Season to taste with salt.

Transfer the kale sauté to serving bowls. Garnish with the tomato-olive relish and serve with the lemon wedges.