Ingredients
Method
- Heat the oven to 425°F. Spread the chickpeas on a rimmed baking sheet and toss with the olive oil, smoked paprika, garlic powder and salt. Roast for 20 to 25 minutes, shaking the pan halfway through, until deep golden and crisp. Let them cool on the pan; they crisp up more as they cool.
- While the chickpeas roast, make the dressing. In a large salad bowl, whisk together the mayonnaise, grated cheese, lemon juice, olive oil, mustard, capers and brine, garlic, Worcestershire sauce and pepper. If it is very thick, whisk in 1 to 2 teaspoons of water.
- Add the kale to the bowl. With clean hands, massage the dressing into the leaves for 1 to 2 minutes, until the kale turns darker and glossy and shrinks by about a third.
- Add the romaine and toss to coat. Taste and add a squeeze of lemon or a pinch of salt if needed.
- Top with the shaved cheese and crispy chickpeas. Serve right away with lemon wedges.
Notes
About the cheese: Traditional Parmigiano-Reggiano is made with animal rennet. Look for a Parmesan-style cheese labeled vegetarian or made with microbial rennet.
About the Worcestershire: Regular Worcestershire sauce contains anchovies. Use a brand labeled vegetarian or vegan, or use soy sauce instead.
Make it vegan: Use vegan mayonnaise, replace the grated cheese in the dressing with 2 tablespoons of nutritional yeast, and finish with a vegan Parmesan or toasted breadcrumbs.
Dry the chickpeas well: Roll them in a clean kitchen towel before roasting. Wet chickpeas steam instead of crisping.
Make ahead: The dressed kale holds up well for a day in the refrigerator. Add the romaine, cheese and chickpeas just before serving. Roasted chickpeas soften in a sealed container, so leave them uncovered at room temperature and use them the same day.