Kale Persimmon Salad with Curry Chickpea Croutons

1. Preheat oven to 400 F (205 C). Line a rimmed baking sheet with parchment paper.
2. Spread the chickpeas between 2 paper towels, and rub the chickpeas to dry them off. To make the chickpeas crunchy, we want to get rid of the excess water.
3. In a small bowl, mix the chickpeas, olive oil, curry powder, and salt. Pour the chickpeas over the baking sheet and bake for 25 to 30 minutes. The chickpeas will look shrunken and browned when they’re done.
4. While the chickpeas are baking, mix the chopped kale with the persimmons and peppers in a serving bowl.
5. In a small bowl, mix the balsamic vinaigrette ingredients. I like to use a fork for this.
6. Toss the salad with a bit of the balsamic vinaigrette. Save the remaining vinaigrette for later. Top with goat cheese, pomegranate seeds and the roasted chickpeas. Best served immediately!