Tuscan Kale Salad with Roasted Chickpeas

1 can chickpeas, drained
1/2 teaspoon smoked Spanish paprika (Pimenton)
Kosher salt
1/4 cup extra-virgin olive oil
1 big lemon, zested and juiced
1/4 cup freshly grated Parmesan or Pecorino cheese
1 small garlic clove, smashed and chopped
Pinch Aleppo pepper or red pepper flakes
1 bunch Tuscan kale, stems trimmed and washed
Heat your oven to 400 degrees. Toss the chickpeas on a small rimmed baking sheet with the Pimenton, 1/2 teaspoon salt and 1 tablespoon of the olive oil. Roast the chickpeas for 10 - 12 minutes - they should smell good and become a little bit crunchy.

Whisk together the remaining 3 tablespoons oil with the lemon zest and juice, garlic and red pepper. Taste and season with a pinch of salt if you think it needs some.

Roughly tear the kale leaves into pieces and blot with a clean towel if they're dripping wet; put into a large bowl. Pour the dressing over and toss the leaves with your hands so that they're evenly coated - your hands will taste yummy.

Serve the salad with some of the chickpeas spooned over the top and sprinkled with curls of Parmesan, if you like.

Serves 1 - 4 people