Lemon Garlic Kale Parmesan Salad with Quinoa and Crispy Chickpeas

1. Preheat oven to 425°F (220°C) for the crispy chickpeas.
2. Remove kale from stems and finely chop. Place in a bowl.
3. Add a drizzle of olive oil and a pinch of sea salt to the kale. Massage the kale vigorously with your hands until softened.
4. Finely chop 2-3 large cloves of garlic until it's almost a paste.
5. Add the chopped garlic to the massaged kale. Toss with more olive oil, the juice of 1-2 lemons (taste test and adjust), grated Parmesan, salt, pepper, and breadcrumbs. (If gluten-free, omit breadcrumbs).
6. For the crispy chickpeas: Rinse and drain the canned chickpeas thoroughly, then pat them very dry with a paper towel.
7. Toss the dried chickpeas with olive oil and season as desired (e.g., salt, pepper, paprika).
8. Spread the seasoned chickpeas in a single layer on a baking sheet and bake for 25 minutes at 425°F (220°C) until crispy.
9. Add chopped tomatoes, cooked quinoa, and the freshly baked crispy chickpeas to the kale salad. Toss everything together and serve.