Kale Caesar with Crispy Honey Sriracha Chickpeas

Preheat oven to 425 F. Add chickpeas to a parchment paper-lined baking sheet, and toss in the Sriracha, honey, and olive oil. Season with salt and pepper, and then bake for 25-30 minutes or until crispy, mixing around the chickpeas halfway through to prevent sticking/burning.

Add the kale to a large bowl, drizzle with a little olive oil and add a pinch of salt, and massage with your hands to break down the fiber.

Prepare the dressing by blending ingredients in a blender until smooth. You can also prepare in a bowl by whisking together mustard, mayo, anchovy paste, lemon juice, and garlic, making sure to mash in any chunky anchovy pieces. Then whisk in the olive oil until emulsified (you may need a little more).

Top the kale with the crispy chickpeas, avocado, pickled red onions, and shaved Parmesan, and then toss in the dressing. Top with freshly cracked black pepper.