Prepare the kale and garbanzo beans. Remove kale leaves from stem, wash and dry very thoroughly. Drain and rinse the garbanzo beans and dry them thoroughly. 

Preheat the oven to 275º.

In a small bowl toss together the lemon zest and parmesan cheese. Stir in desired amount of black pepper

In a large bowl toss the kale with about 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Toss to coat.

Spread the kale leaves in one layer on a parchment-lined baking sheet

Bake the kale for 20-25 minutes, or until crisp.Remove the kale from the oven and immediately sprinkle with half of the lemon-parmesan mixture. Let the kale chips cool before transferring to a bowl.

Increase the oven to 350º. Toss the chickpeas lightly with olive oil and season lightly with salt and pepper. Bake the chickpeas for 40-45 minutes or until lightly browned and starting to crisp. Turn the oven off, remove the chickpeas and toss with the remaining parmesan mixture. Return the chickpeas to the oven and allow them to cool completely in the turned off oven.

Serve the chickpeas tossed with the kale chips for a tasty snack


  • zest of 1 lemon
  • 4 tbsp freshly grated parmesan cheese
  • 1 bunch kale
  • 1 can garbanzo beans
  • to taste olive oil
  • to taste salt
  • to taste pepper