Makes 4–6 servings. Recipe courtesy Derby Deli.
4 bunches of kale, destemmed and finely chopped
1 can roasted red peppers, julienned
1 cup julienned carrots
2 cups chickpeas
1 cup grated Parmesan cheese
Juice of four lemons
¹⁄₂ cup extra virgin olive oil
Granulated garlic powder
Season chickpeas with olive oil, salt, pepper and granulated garlic to taste. Roast chickpeas in the oven at 350°F for 20 to 25 minutes. Let the chickpeas cool and dry for an hour. Combine all ingredients in a large mixing bowl. Marinate for at least 2 hours before serving.