Remove any tough stems from the kale, and roughly chop the leaves.
Heat the oil in a large frying pan, and add the onion, garlic and kale. Cook over a medium heat for a few minutes, until the kale has wilted.
Add the diced tomatoes, chickpeas and cooked rice, along with the lemon juice and seasoning. Cook for 5 more minutes over a medium heat, until everything is piping hot. Serve topped with the crumbled feta cheese.