Ingredients
1 can chickpeas
6 tablespoons ceasar dressing to taste(your favorite vegetarian-store bought version, or homemade recipe)
1 salt & pepper (to taste)
1 tablespoon olive oil
1 bunch kale
1/4 cup grated parmesan
1 dash seasonings of choice (my go-to is a pinch of paprika, smoked chili powder, or anything else with a bit of a kick!)
Preparation
Preheat the oven to 400 degrees F. Drain the can of chickpeas, and place onto a baking sheet. Pat dry with paper/cloth towels to remove excess moisture and ensure they end up crouton-crispy.
Add a drizzle of olive oil to the chickpeas, along with generous amounts of pepper, a dash of salt, and whatever other seasonings you’d like to add. (I personally like something with a bit of a kick, and heavily season to make these really pop in the dish)
Bake for 20 minutes, take them out and roll them around a bit, and bake for an additional 10 minutes.
Meanwhile, roughly chop the kale, being sure the remove the stems from the leaves. Place in a strainer and rinse with cold water. Massage the kale (really dig in!) for 1-2 minutes, until the kale turns a darker green. (The motion here should resemble crumpling up a paper over and over)
When the chickpeas are done, combine the shredded parmesan, chickpeas, and dressing into the kale. Toss and serve!
