# What You'll Need:
→ Crispy Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/4 tsp sea salt
07 - 1/4 tsp black pepper
→ Salad
08 - 1 large bunch curly kale (about 8 cups), stems removed, leaves torn
09 - 1 tbsp olive oil
10 - 1/4 tsp sea salt
→ Lemon Dressing
11 - 3 tbsp extra-virgin olive oil
12 - 2 tbsp freshly squeezed lemon juice
13 - 1 tsp Dijon mustard
14 - 1 tsp maple syrup or honey
15 - 1 small garlic clove, finely minced
16 - Salt and pepper to taste
→ Optional Garnishes
17 - 1/4 cup toasted sunflower seeds
18 - 1/4 cup grated vegan parmesan or regular parmesan (optional)
# Directions:
01 - Set the oven to 400°F. Line a baking sheet with parchment paper.
02 - Dry the chickpeas with a clean towel. In a bowl, toss them with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Arrange in a single layer on the baking sheet.
03 - Bake the chickpeas for 20 to 25 minutes, shaking the pan halfway through until golden and crisp. Allow to cool slightly.
04 - Place kale in a large bowl. Add olive oil and salt, then massage the leaves with your hands for 2 to 3 minutes until they are tender and vibrant green.
05 - Whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper in a small bowl.
06 - Drizzle the dressing over the massaged kale and toss to combine thoroughly.
07 - Top the dressed kale with warm roasted chickpeas and optional garnishes. Serve immediately.
