Kale Salad with Roasted Chickpeas and Lemon Vinaigrette

Ingredients

• Grated zest of 1 lemon
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 small garlic clove (grated or finely chopped)
• Kosher salt
• 1/4 cup freshly grated Parmesan or Pecorino Romano (plus a small wedge for serving)
• 1/2 teaspoon crushed red pepper
• 1 15-ounce can chickpeas (drained)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon smoked Spanish paprika
• 1/2 teaspoon kosher salt
• 2 12-14 ounce bunches kale (8 cups) (ribs removed)

Instructions

1. 1

   --- Make the lemon vinaigrette ---

2. 2

   Put the lemon zest, juice, vinegar and garlic in a bowl and add ¾ teaspoon salt, stirring to dissolve the salt. Whisk in the remaining 3-4 tablespoons olive oil, the cheese and red pepper. Taste and season with a pinch more salt if you think it needs some.

3. 3

   --- Roast the chickpeas ---

4. 4

   Heat the oven to 400 (200C) degrees.

5. 5

   Toss the chickpeas on a small rimmed baking sheet or large ovenproof skillet with the olive oil, paprika and salt until they're evenly coated with the spices. Roast 15-20 minutes — they should smell fragrant and look slightly shriveled. Set aside to cool for a few minutes.

6. 6

   --- Prepare the salad ---

7. 7

   Stack the kale leaves into a loose pile and slice crosswise into thin ribbons. Wash and spin dry, then blot with a clean towel if they're dripping wet.

8. 8

   Put the kale in a serving bowl. Pour the dressing over and toss the leaves with your hands so that they're evenly coated (your hands will taste yummy). Toss in the chickpeas to coat with the dressing.

9. 9

   Shave curls of cheese over the salad with a swivel vegetable peeler. Sprinkle the salad with more chili and grated lemon as a garnish, if you like.