Adapted from http://studiobaked.com/2018/12/kale-caesar-saladwith- roasted-garlic-parmesan-chickpeas
Wash & dry chickpeas, toss w/ oil, garlic, salt, pepper, & cayenne. Add parm, drizzle more oil if needed, & bake on tray 30- 40 min on 400. Shake pan regularly to avoid sticking. Set aside.
Either tear kale leaves into bite-sized pieces or squeeze the bunch up and slice into thin strips for easy chewing. In a bowl, toss the kale w/ the dressing & massage into the leaves to tenderize them. Add the roasted chickpeas & top with grated parmesan. Yum!