Kale Caesar Salad with Crispy Chickpeas and Anchovy-Parmesan Dressing

Preheat oven to 425°F (220°C) and line a baking sheet with parchment.

Pat the chickpeas thoroughly dry between towels: the drier they are, the crispier they get: then toss with 1 tbsp olive oil, smoked paprika, garlic powder, and salt.

Spread chickpeas in a single layer and roast 25-28 minutes, shaking the pan halfway, until deeply golden and audibly crunchy.

Meanwhile, make the dressing: mash the anchovy fillets and garlic into a fine paste with the flat of a knife, then transfer to a bowl.

Whisk in egg yolk, Dijon, and lemon juice, then stream in extra-virgin olive oil while whisking constantly until thick and emulsified.

Stir in grated parmesan, a few grinds of black pepper, and 1 tsp Worcestershire; taste and adjust lemon or salt.

Strip kale leaves from stems, tear into bite-sized pieces, and place in a large bowl with a pinch of salt and 1 tsp olive oil.

Massage the kale firmly for 90 seconds until it darkens, softens, and reduces in volume by nearly half.

Toast the sourdough cubes in a dry skillet with 1 tbsp olive oil over medium heat until golden and crackling, about 5 minutes.

Toss kale with three-quarters of the dressing, then pile onto plates and top with croutons, crispy chickpeas, shaved parmesan, and an extra drizzle of dressing.