Ingredients:

  • 1 (15 oz) can Canned Chickpeas (Garbanzo Beans), rinsed, drained, and thoroughly patted dry.
  • 1 Tbsp Extra Virgin Olive Oil (for chickpeas)
  • 2 Tbsp Grated Parmesan Cheese (for chickpeas)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Kosher Salt (for chickpeas)
  • 1/4 tsp Black Pepper (for chickpeas)
  • 3 Tbsp Fresh Lemon Juice
  • 1/4 cup Extra Virgin Olive Oil (for dressing)
  • 3 cloves Garlic, finely minced or grated.
  • 1 tsp Dijon Mustard
  • 1 tsp Maple Syrup or Honey
  • 1 tsp Red Wine Vinegar
  • 1/2 tsp Kosher Salt (for dressing)
  • 1/4 tsp Freshly Ground Black Pepper (for dressing)
  • 1 large bunch Tuscan Kale (Lacinato/Dinosaur), stems removed, thinly sliced/shredded.
  • Pinch Flaky Sea Salt (for kale massage)
  • 2 Tbsp Grated Parmesan Cheese (Optional Garnish)
  • 2 Tbsp Toasted Sunflower Seeds or Pine Nuts

Instructions:

  1. Preheat Oven: Set the oven temperature to 400°F (200°C). Line a large baking tray with parchment paper.
  2. Dry Chickpeas: Rinse the chickpeas thoroughly and pat them bone dry using a clean tea towel or paper towels. Moisture is the enemy of crispiness!
  3. Season: Toss the dried chickpeas with 1 Tbsp olive oil, smoked paprika, salt, pepper, and 1 Tbsp of the grated Parmesan.
  4. Roast: Spread the seasoned chickpeas in a single layer on the prepared baking tray. Roast for 20–25 minutes, or until deeply golden brown and crunchy. Shake the tray halfway through. Set aside to cool completely (they crisp up further as they cool).
  5. Prep Kale: Strip the kale leaves from the tough central stems. Stack the leaves and chop them crosswise into thin ribbons (about 1/2 inch thick). Place the chopped kale in a large mixing bowl.
  6. Make the Dressing: In a small bowl or jar, combine the remaining 3 Tbsp lemon juice, 1/4 cup olive oil, minced garlic, Dijon mustard, maple syrup/honey, red wine vinegar, salt, and pepper. Whisk vigorously or shake the jar until the dressing is fully emulsified and slightly thickened.
  7. Initial Seasoning: Pour 1/2 tablespoon of the prepared dressing over the chopped kale in the bowl, plus a small pinch of flaky sea salt.
  8. Massage: Using clean hands, vigorously rub and squeeze the kale leaves for 3–5 minutes. The leaves should darken slightly, shrink in volume, and feel soft and tender.
  9. Dress the Salad: Pour the majority of the remaining Garlicky Lemon Dressing over the massaged kale. Toss well to ensure every ribbon is coated.
  10. Garnish: Just before serving, gently fold in the remaining 1 Tbsp Parmesan cheese and the toasted seeds/nuts.
  11. Finish: Top the salad with the cooled, crunchy chickpeas. Serve immediately to enjoy the maximum texture contrast.