Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas

Step 1

Preheat oven to 425° F. Line a baking sheet with aluminum foil.

Step 2

Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.

Step 3

In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.

Step 4

Note: If you can't find baby kale, feel free to substitute any other deep green blend, arugula or Lacinato kale (you'll just have to chop the leaves and let it marinate a bit).