KALE “CAESAR” WITH CREAMY TAHINI-YOGURT DRESSING & CRISPY SPICED CHICKPEAS!

1. Preheat the oven to 350°F. Line a sheet pan with parchment paper and set aside.
2. Add the rinsed, drained, and patted dry chickpeas to the sheet pan and dry roast them for 10 minutes.
3. In a bowl, add the tahini, salt, onion powder, garlic powder, and paprika. Mix to combine. Add the dry-roasted chickpeas and toss to coat.
4. Add the coated chickpeas back to the sheet pan, spread them out, and bake for 27-33 minutes until crisp. Let them sit for ten minutes.
5. While the chickpeas roast, make the dressing: Add all dressing ingredients (Greek yogurt, tahini, maple syrup, lemon juice, chopped capers, caper juice, Dijon mustard, minced garlic, dried oregano, salt, pepper, Parmesan cheese, and water) to a jar and whisk to combine. Add 2-4 tbsp water to thin to your desired consistency.
6. Make the salad: Add the chopped kale to a bowl with olive oil, a pinch of salt, and the juice of 1/2 lemon. Use your hands to massage the kale until softened.
7. Add the dressing to the massaged kale and toss to coat. Add the 1/2 cup Parmesan cheese and toss again to coat.
8. Top the salad with the crispy spiced chickpeas and chopped pistachios.