Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Drain and rinse chickpeas; pat very dry with paper towels.

Toss chickpeas on a baking sheet with a drizzle of oil, half the Italian Seasoning (you’ll use more in the next step), salt, and pepper. Roast on top rack until chickpeas are golden and tender, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)

Meanwhile, in a small pot, combine couscous, ¾ cup water, 1 tsp Italian Seasoning (you’ll use the rest in the next step), and a pinch of salt (use 1½ cups water and 2 tsp Italian Seasoning for 4 servings); bring to a boil. Once boiling, cover and reduce heat to low; cook until tender, 6-8 minutes.

Drain couscous if necessary; transfer to a plate to cool.

While couscous cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium-high heat. Add panko, remaining Italian Seasoning, salt, and pepper. Toast, stirring, until light golden, 2-3 minutes. Transfer to a plate (panko mixture will darken as it cools).

Remove and discard any large stems from kale; chop into bite-size pieces. Halve tomatoes.

Transfer kale to a large bowl; season with a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.

In a small bowl, whisk together balsamic glaze, mustard, and 2 TBSP olive oil (4 TBSP for 4 servings) until smooth. Season with salt and pepper.

To bowl with kale, add tomatoes, cooled couscous, roasted chickpeas, and dressing. Toss until evenly coated; taste and season with salt and pepper.

Divide salad between bowls; top with herby panko and Parmesan. Serve.