• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice tomato into ½-inch pieces. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Season tomato and cucumber with a pinch of salt and pepper. • Halve lemon. Halve, peel, and very thinly slice shallot. Peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces. Roughly chop parsley.

• In a small microwave-safe bowl, combine juice from half the lemon, 1 TBSP water, ½ tsp sugar, salt, and pepper (use juice from one whole lemon, 2 TBSP water, and 1 tsp sugar for 4 servings). Stir in shallot. • Cover bowl with plastic wrap and microwave for 1 minute. Set aside to pickle.

• Meanwhile, drain and rinse chickpeas; thoroughly pat dry with paper towels. • Place chickpeas on a baking sheet; arrange a large piece of plastic wrap on top. Lightly smash chickpeas with a mallet or heavy-bottomed pan, breaking them apart. TIP: No need to pulverize—aim to keep the chickpeas somewhat intact. • Remove plastic wrap. To chickpeas on sheet, add a large drizzle of olive oil, cumin, ¾ tsp paprika (1¼ tsp for 4 servings), salt, and pepper. (You’ll use the rest of the paprika later.) Toss to combine; spread across sheet in a single layer. • Roast on top rack until crispy, 18-20 minutes.

• Remove plastic wrap from bowl with pickled shallot; drain shallot, reserving pickling liquid. • In a medium bowl, combine garlic, tahini, yogurt, juice from remaining lemon, remaining paprika, 1 TBSP olive oil, 1 TBSP pickling liquid, and ½ tsp sugar (2 TBSP olive oil, 2 TBSP pickling liquid, and 1 tsp sugar for 4 servings). Add water 1 tsp at a time until dressing reaches a drizzling consistency. Season with salt and pepper.

• In a large bowl, combine kale and a drizzle of olive oil. Using your hands, massage until leaves are tender, 1 minute. TIP: Knead the kale leaves like dough. • To bowl with kale, add pickled shallot, tomato, cucumber, half the parsley, and half the dressing. Toss to combine.

• Divide salad between bowls. Top with chickpeas and remaining parsley; drizzle with remaining dressing. Serve.