2 tablespoons olive oil
1 tablespoon smoked paprika
sea salt to taste
1 bunch of lacinto kale
1 persian cucumber, sliced thin
2 radishes, peeled and sliced thin
1/4 cup parmesan or nutritional yeast
1/2 cup greek yogurt, veganaise or good quality mayo
1 teaspoon dijon
1 anchovy (optional) or 1/2 tsp vegan worcestershire sauce
juice and zest from 1 lemon
1 small garlic clove
Preheat the oven to 350. Rinse and strain the garbanzos. Place them on a parchment lined baking sheet and put in the oven for about 10 minutes, until they are well dried. Remove from the oven, transfer to a bowl, toss with the olive oil, salt and paprika. Place back on the baking sheet and back in the oven for another 10-15 minutes or until beginning to get crunchy. Set aside to cool.
In a small blender, combine the dressing ingredients, yogurt through garlic. Set aside.
Remove the stems from the kale and tear leaves apart, or cut into ribbons. Place the kale in a large bowl, add 1 Tablespoon of olive oil and massage the kale leaves until wilted. Add the cucumber, radishes and a handful of garbanzos to the bowl, toss with half of the dressing . Add more dressing and garbanzos to taste. Top with the parmesan or nutritional yeast.