Ingredients

For the Crunchy Roasted Chickpea Croutons

• 1 15-oz can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste

For the Caesar Vinaigrette

• 1/4 cup olive oil
• 1 lemon, juice
• 1/4 freshly grated Parmesan cheese
• 1 tsp Dijon mustard
• 1 tsp anchovy paste
• 1 tsp Worcestershire sauce
• 1 garlic clove, grated

For the salad

• 4 cups green kale, finely chopped
• 4 cups Lacinato kale, finely chopped
• 1/2 cup chopped fresh parsley
• 1 avocado, sliced

Preparation

Preheat the oven to 325°F. Line a small baking sheet with parchment paper.
Arrange the chickpeas on the baking sheet and toss them with the olive oil, garlic powder, salt, and pepper.
Bake until they are crisp and golden, about 30 minutes, tossing at least once during the cooking process. Remove from the oven and set aside to cool.
In the meantime, in a small bowl, whisk together the olive oil, lemon juice, Parmesan cheese, Dijon mustard, anchovy paste, garlic, salt, and pepper.
In a large bowl, combine the green kale, Lacinato kale, parsley, and the Caesar vinaigrette. Toss well.
Serve immediately topped with the Crunchy Chickpea Croutons and sliced avocado.