Step 1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • Drain and rinse chickpeas; dry thoroughly with paper towels. Toss on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4), and 1/2 tsp salt (1 tsp for 4). • Roast on top rack until chickpeas are slightly crispy, 18-20 minutes (you’ll add more to the sheet after 13 minutes). (It’s natural for chickpeas to pop a bit while roasting.)

Step 2

• Meanwhile, wash and dry produce. • Remove and discard any large stems from kale; chop into bite-size pieces. Halve tomatoes lengthwise. Quarter lemon. Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board.

Step 3

• 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 11/2 tsp garlic powder (all the garlic powder for 4 servings), 2 TBSP olive oil (4 TBSP for 4), 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.

Step 4

• 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 as much dressing as you like. Add tomatoes, croutons, half the chickpeas, and half the Parmesan; toss to combine. • Divide salad between plates. Top with remaining chickpeas and remaining Parmesan. Serve with lemon wedges on the side. Slice chicken crosswise; serve atop salad. Chicken is fully cooked when internal temperature reaches 165°.