Lemon Garlic Kale Salad with Roasted Tomatoes, Crispy Chickpeas, and Parmesan

First, massage your kale with a little bit of olive oil and sea salt using your hands to soften the leaves. Then, toss the massaged kale in finely chopped garlic (about 1 clove per serving), lemon juice, Parmesan, and breadcrumbs (or flax seed meal for a gluten-free option), along with some salt and pepper. For the crispy chickpeas and roasted tomatoes, toss both in olive oil and bake for about 20 minutes at 425°F. Combine all ingredients and serve.