Kale Caesar with Chickpeas

Preheat oven to 400°F (200°C). Drain and rinse the chickpeas, then pat them thoroughly dry with a clean towel — moisture prevents crispiness. Toss with 1 tablespoon olive oil, smoked paprika, and a pinch of salt. Spread on a parchment-lined baking sheet and roast for 25-30 minutes, shaking the pan halfway through, until deeply golden and crunchy.

Cut the bread into 1-inch cubes. Toss with 1 tablespoon olive oil and a pinch of salt. Add to a separate section of the baking sheet (or a second sheet) during the last 10 minutes of the chickpea roasting time. Bake until golden-brown and crisp on the outside.

Strip the kale leaves from the tough center stems and chop into bite-sized pieces. Place in a large bowl with a pinch of salt and squeeze and scrunch firmly with your hands for 2-3 minutes until the leaves soften, darken in color, and reduce in volume by about half.

In a small bowl, whisk together tahini, lemon juice, minced garlic, remaining olive oil, and 2 tablespoons of water until smooth and pourable. Season with salt and black pepper. The dressing should be creamy but thin enough to coat the kale — add another splash of water if needed.

Pour the tahini Caesar dressing over the massaged kale and toss thoroughly until every piece is evenly coated. Let it sit for a minute — the kale will absorb the dressing and become even more tender.

Transfer the dressed kale to a serving bowl or platter. Add the crispy chickpeas and croutons on top. Scatter the halved tomatoes around the edges, lay avocado slices across the center, and finish with grated parmesan. Serve immediately while the chickpeas are still crunchy.