First let's make the crispy chickpeas!

FOR THE CHICKPEAS: Pre-heat oven to 400°F. Drain the chickpeas in a colander or sieve and rinse well. Pat the chickpeas very dry with a clean dishtowel or paper towels. The drier the chickpeas, the crispier your end result. If you have spare time on your hands you can leave them to air-dry for a few minutes, and remove any chickpea skins that come off while drying. Toss the chickpeas with olive oil, salt, and pepper until all your little chicka-peas are coated, then arrange in an even layer on a baking sheet.  Roast on the center rack for 20 to 25 minutes until crispy. While still hot, toss the chickpeas with the remaining spices.

While the chickpeas are roasting, whisk together your dressing and chop your veggies.

FOR THE DRESSING: use an immersion blender or food processor + combine all your dressing ingredients and blend well. To thin the dressing, add extra lemon juice as desired. You can also make the dressing with simply a bowl and a whisk by mincing and mashing your garlic and using anchovy paste in place of anchovies. Store bought dressing may be used if desired.

Wash and dry your kale leaves, then remove leaves from the stem. Chop into bite-sized pieces (I like mine almost shredded) and gently massage leaves to soften.

After rinsing your Brussels sprouts, chop the stem/base from the sprouts. Grab a sprout, cut in half lengthwise and lay each half flat on your cutting board. Thinly slice crosswise to create shreds. Repeat for each sprout.

Now it's go time! Toss your greens in 3 TBSP of dressing and top with crispy chickpea and grated Parmesan cheese. Additional dressing may be added to taste. Enjoy!