Kale Caesar Salad with Roasted Chickpeas

For the dressing:
1. Place all of the dressing ingredients into a food processor or blender and blend until smooth.

2. Refrigerate for 10-15 minutes until thickened and cooled.

For the roasted chickpeas:
1. Preheat oven to 385 F.

2. Put the garbanzo beans in a roasting pan, drizzle with olive oil and add salt, pepper and paprika. Lightly toss.

3. Roast for 20 minutes, stirring halfway through.

For the kale salad:
1. Rinse the kale leaves in cold water to remove any dirt. Roughly chop and place in a large bowl.

2. Top with roasted chickpeas and shaved Parmesan.

3. Pour the dressing over the top and mix well until incorporated.

4. Add any other ingredients if you like, or wrap into a tortilla.

Notes:
1. Kale is a dense leafy green, so it holds up well after dressed. Dress this salad the night before and the kale will soften a bit overnight making it perfect for lunch the next day!
2. Adapted from The Vegan 8.