Crispy Chickpea Kale Salad with Lemony Dressing

Preheat oven to 425 F. Line a baking sheet with parchment paper, and add the chickpeas. Toss in a generous drizzle of olive oil along with smoked paprika, onion powder, garlic powder, and a pinch of salt and pepper. Bake for 25-30 minutes until chickpeas are crispy and golden, mixing halfway through baking.

Add kale to a large bowl and add a drizzle of olive oil and a pinch of salt. Massage with your hands to break down the fiber of the kale and soften it.

Prepare the dressing by whisking ingredients together in a small bowl or jar with a fork until evenly combined.

Add the chickpeas, avocado, shallots, pumpkin seeds, hemp seeds, and Parmesan to the bowl with the kale. Toss in the dressing, and serve immediately. Top with more grated Parmesan, if desired.