Chickpea & Kale Caesar Salad with Pumpkin Seeds

Directions

1. Wash the kale and the lemon, then pat them dry.
2. Remove the tough ribs from each kale leaf, then chop the leaves into roughly 1-inch pieces and place them in a large bowl.
3. Grate ¼ cup of Parmesan and set aside the rest for garnish.
4. Trim the root end of the garlic, then mince or press it.
5. Cut the lemon in half; juice one half into a bowl large enough to hold the dressing, and cut the other half into wedges for serving.
6. In the dressing bowl, whisk in the remaining Parmesan, minced garlic, yogurt, Dijon mustard, soy sauce, and a pinch of salt and pepper with the lemon juice until smooth.
7. Pour the dressing over the kale and toss to coat; massage the leaves briefly if they feel tough.
8. Preheat a skillet over medium heat, then cut the bun or roll into roughly ¾-inch cubes.
9. Add coconut oil to the hot skillet and swirl to coat the bottom, then toast the bread cubes until golden brown, 4–5 minutes, stirring occasionally; transfer to a bowl.
10. Rinse and drain the chickpeas, then pat them dry with a clean towel.
11. Wipe the skillet, add a little more oil, and heat it over medium. Add the chickpeas, season with salt and pepper, and cook, stirring occasionally, until golden and crispy, about 5–7 minutes.
12. Measure the pumpkin seeds into a small serving dish.
13. To plate, lay a bed of dressed kale on each plate, then top with the croutons, chickpeas, pumpkin seeds, and the remaining Parmesan; serve with lemon wedges for squeezing over the top.