Lemony Kale Salad with Crispy Chickpeas

Preheat oven to 425 F. Line a baking sheet with parchment paper, and add the rinsed, drained, and patted dry chickpeas. Toss the chickpeas 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 (stems removed and roughly chopped) 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 minced garlic, Dijon mustard, juice of 1 1/2 lemons, 3 tbsp olive oil, 3 tbsp champagne vinegar, and a small pinch of salt together in a small bowl or jar with a fork until evenly combined.

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