Start by bringing a large pot of salted water to a boil. Add in 8 ounces of gluten-free pasta and cook according to the package instructions. Once done, drain the pasta and set it aside to cool.

Preheat your oven to 400 degrees Fahrenheit while you prepare the chickpeas. Drain and rinse the 15-ounce can of chickpeas thoroughly. Spread them onto a dish towel or paper towel and rub them between two towels to remove excess moisture and any skins that might come off easily.

In a bowl, toss the dried chickpeas with 1 tablespoon of olive oil, 1/2 teaspoon of paprika, garlic powder, onion powder, and 1/4 teaspoon of salt until they’re well coated. Spread them evenly on a baking sheet lined with parchment paper and bake for about 30 minutes or until they’re golden brown and crispy.

Remove the stems from about 5 cups of kale and chop it into small pieces. Rinse it under running water in a strainer to clean it thoroughly. Then, using your hands, massage the kale gently for a minute or two.

In a separate bowl, whisk together all ingredients for your creamy dressing: 1/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 3 tablespoons grated parmesan, 1 tablespoon lemon juice, minced garlic (1 clove), Dijon mustard (1 1/2 teaspoons), salt (1/2 teaspoon), and black pepper (1/4 teaspoon).