Baby Kale Salad with Crispy Parmesan Chickpeas recipes

Ingredients

• 1 can (19 oz) chickpeas (garbanzo beans), drained, rinsed and patted dry
• 1 tablespoon olive oil
• 2 tablespoons finely grated Parmesan cheese
• 1/2 teaspoon lemon zest
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon finely chopped garlic
• Pinch of salt, pepper and sugar
• 5 ounces baby kale
• 1/4 cup shaved Parmesan cheese

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