• Wash and dry produce.

• Halve lemon. Remove and discard any large stems from kale; chop into bite-size pieces. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. Drain and rinse chickpeas; thoroughly pat dry with paper towels. Roughly tear prosciutto into bite-size pieces.

• In a large bowl, whisk together honey Dijon dressing, juice from half the lemon (whole lemon for 4 servings), a pinch of salt and pepper, and as many chili flakes as you like.

• To bowl with dressing mixture, add kale, chickpeas, Parmesan, and sunflower seeds; toss to combine.

• Divide salad between bowls. Top with prosciutto and croutons. Serve.