Preheat oven to 400 degrees

Drain and rinse Chickpeas, place over paper towels and pat dry

Add Chickpeas, 1 Tbs EVOO, Cumin, Chili Powder, Cayenne Pepper, ¼ teaspoon Salt, and ¼ teaspoon Pepper to a small bowl and mix well

Add Chickpeas to a parchment paper lined sheet pan

Bake 30 minutes

While Chickpeas are roasting prepare the croutons and dressing

Slice Baguette into 1 inch thick slices and add to sheet pan

Bake in the same oven as the Chickpeas for 12 minutes turning half way through or until it's hard on both sides

Let Baguette cool then cut into bite size chunks

In a small food processor add Garlic, Anchovies, Lemon Juice, Dijon, ½ teaspoon Salt, ½ teaspoon Pepper, ½ cup Parmesan, and ¼ cup EVOO

Blend until smooth, taste and add more salt or pepper if desired

Set dressing aside

Wash Kale and remove thick stems, cut leaves into bite size pieces and add to a large bowl

Massage Kale for about 30 seconds to take away some of the toughness

Add Chickpeas, Croutons, and Parmesan to Kale

Pour dressing over everything and mix well

Top with more Anchovies if desired

Serve immediately

Enjoy!