Mediterranean Kale Salad

Ingredients (17)

• 8 ounces lacinato or dinosaur kale , to make about 8 cups chopped
• 4 tablespoons fresh lemon juice , divided
• 2 tablespoons extra virgin olive oil
• 1 tablespoon champagne vinegar or white wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup grated Parmesan cheese
• 1 cup quartered artichoke hearts , drained and sliced in half
• 1/2 cup sun-dried tomatoes packed in oil , from a 4 ounce jar, drained and slivered
• 1/4 cup kalamata olives , pitted then sliced
• 1/3 cup toasted pine nuts
• 1/4 cup capers , drained
• For the Roasted Chickpeas:
• 15 ounces garbanzo beans (chickpeas) , rinsed and drained
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 2 tablespoons freshly grated Parmesan cheese