Baby Kale Salad with Lemon, Parmesan and Crispy Roasted Chickpeas

For the roasted chickpeas

1 Chickpeas, rinsed and drained

1 tbsp Olive Oil

½ tsp Salt

¼ tsp Black Pepper

For the salad

1 tbsp Lemon juice, freshly squeezed from one lemon

3 tbsp Olive Oil

1 Garlic clove, small, minced

¼ tsp Salt

⅛ tsp Black Pepper

1 Baby Kale tub

½ cup Parmesan, freshly shaved is bestPantry parm in bottle can be used too

Preheat oven to 425° F. Line a baking sheet with parchment paper.

Drain and rinse the chickpeas thoroughly.

Toss the chickpeas with olive oil, salt and pepper and roast for about 10 minutes, until the chickpeas are slightly browned and crisp. Allow to cool

In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the baby kale and toss until evenly coated.

Taste and adjust seasoning if necessary (add a little more salt/pepper if needed). Can also add a dash of red pepper flakes.

Arrange the salad on the plates and top with Parmesan shavings and crispy roasted chickpeas.