1 bunch kale , tough stems removed and chopped (about 9 cups)
1 small lemon , cut into wedges
Melt 1 Tbsp. (15 mL) Becel® Vegan margarine in large nonstick skillet over medium-high heat and cook onion, stirring occasionally, until tender and starting to brown, about 5 minutes. Stir in chickpeas and garlic and cook, stirring, until fragrant, about 1 minute.
Stir in remaining 3 Tbsp. (45 mL) margarine and kale and cook, stirring frequently, until wilted, about 2 minutes. Serve with lemon wedges and season, if desired, with salt and pepper.