Instructions

• Bring a large pot of salted water to a boil and cook pasta according to package instructions. Set aside to cool.

• Preheat the oven to 400 Fahrenheit.

• Drain and rinse the chickpeas and to a dish towel or paper towel. Rub between two towels/paper towels to remove water and any skins. Discard the skin.

• Add to a bowl and toss with the oil, then the spices and salt.

• Add to a baking sheet lined with parchment paper and bake for about 30 minutes or until golden and crispy.

• While chickpeas are baking, heat up a skillet on medium high heat. Add the oil then the chicken and Tuscan Evening. Stir occasionally until cooked to 165 degrees internally.

• Meanwhile, remove the stems of the kale and chop into small pieces. Run under water in a strainer and massage with your hands to break it down a bit.

• Dry it off then add to a large salad bowl.

• Whisk together all ingredients for the dressing.

• When the pasta and chickpeas are done, add to the bowl with the kale, pasta, chickpeas, chicken parmesan and toss with the dressing. Enjoy!