kale tahini caesar pasta salad with crispy chickpeas

instructions

1. 1 Preheat oven to 400 degrees. Add parchment paper to sheet pan.
2. 2 Add drained chickpeas to medium bowl, toss with olive oil. Roast in oven for 20 minutes, stirring halfway through.
3. 3 Bring water to a boil in stock pot, add salt and penne. Cook to al dente, about 10 minutes, then drain and keep warm.
4. 4 Add chopped kale to large bowl. Gently massage in olive oil with hands to tenderize.
5. 5 Combine penne, chickpeas, tahini, parmesan, and lemon juice with kale, toss to combine, and serve with extra parmesan.