FOR THE ROASTED CHICKPEAS
1 can chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
FOR THE SALAD
1 tablespoon freshly squeezed lemon juice, from one lemon
3 tablespoons extra virgin olive oil
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 bag Baby Kale
1/2 cup shaved Parmigiano-Reggiano
Preheat oven to 220°C. Line a baking sheet with aluminum foil. 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. 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.
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