Roasted Chickpea & Kale Salad

• Meanwhile, wash and dry produce. • Quarter lemon. Halve tomatoes lengthwise. Remove and discard any large stems from kale; chop into bite-size pieces.

• In a small bowl, whisk together mayonnaise, half the mustard, half the hot sauce, 1 tsp soy sauce (we sent more), 1⁄2 tsp garlic powder, and juice from two lemon wedges. (For 4, use all the mustard, all the hot sauce, 2 tsp soy sauce, 1 tsp garlic powder, and juice from whole lemon.) TIP: If dressing seems too thick, add water 1⁄2 tsp at a time until mixture reaches a drizzling consistency. • Season generously with pepper.

• Cut baguette into 1⁄2-inch cubes. TIP: Slice baguette lengthwise, like you’re making a sandwich, then cut each half into 1⁄2-inch strips to make cubing extra easy. • In a medium bowl, toss bread with remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper until evenly coated. • Once chickpeas have roasted 13 minutes, remove sheet from oven. Carefully push chickpeas to one side of sheet. Spread bread out on empty side. (For 4, leave chickpeas roasting. Use a second sheet for bread; toast on middle rack.) • Return to top rack until croutons are golden brown and crisp, 5-7 minutes.

• Meanwhile, in a large bowl, add kale and a drizzle of olive oil; lightly season with salt. Using your hands, massage kale until leaves are tender, 30-60 seconds. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture. • Add tomatoes, croutons, half the chickpeas, half the Parmesan, and as much dressing as you like; toss to combine.