Crispy Chickpea and Kale Salad with Lemon Parmesan Dressing

Preheat the oven to 400 degrees and line a baking sheet with parchment paper (or use a nonstick baking sheet). Dry the chickpeas thoroughly then add to the baking sheet. Drizzle with olive oil, ½ teaspoon kosher salt and ¼ teaspoon pepper and toss to coat. If using cornstarch, sprinkle over the chickpeas and toss to coat. Bake 15-20 then sprinkle ¾ cup of the Parmesan cheese over the chickpeas and bake for another 5 minutes. 

While the chickpeas are roasting, make the dressing. Add all ingredients to a jar or small bowl and whisk or shake to combine.

In a large bowl, add the kale and massage with ⅔ of the dressing. Refrigerate until the chickpeas are done and the kale has softened, 20-30 minutes.

Let the chickpeas cool for 5 minutes then add to the dressed kale along with the almonds, zest from the lemon and remaining ¼ cup parmesan cheese. Toss to coat and add more dressing as needed. Season with kosher salt and pepper to taste