Preheat oven to 350. Mince garlic, chop leek, kale and tomatoes, and zest lemon. Melt coconut oil in a skillet over medium heat; sauté leek 3 minutes, add garlic and cook for 1 minute, then add tomato and kale and cook 5 minutes. Remove from heat and stir in chickpeas.

Pour vegetable mixture into pie crust. Crumble feta and sprinkle over pie evenly. Blend eggs, lemon zest, thyme, and salt and pour over vegetables. Bake 30 minutes.