Can’t stop making this salad!!!! If you’re trying to eat more veggies like me, this is the best way to do it. I love using kale but you can use whatever greens you’d like as a base. You can serve as is, with your favorite protein or as the veggie add on to your dinner! Enjoy! Serves: 4 Total Time: 30 minutes Ingredients: 1 15 oz can chickpeas, drained and rinsed 2 teaspoons olive oil 2 teaspoons cornstarch, optional 1 cup freshly grated Parmesan cheese, divided 8 cups shredded or roughly chopped curly kale, large stems removed (you can buy this pre-shredded to save time!) 1/2 cup roasted almonds, roughly chopped Zest from 1 lemon Dressing: 3 tablespoons champagne or red wine vinegar 1 small garlic clove, grated or minced 2 teaspoons honey 1 teaspoon Dijon mustard 1/3 cup extra virgin olive oil Instructions: Preheat the oven to 400 degrees and line a baking sheet with parchment paper (or use a nonstick baking sheet). Dry the chickpeas thoroughly then add to the baking sheet. D...