Place drained, rinsed and dried Garbanzo beans in a Small Mixing Bowl

Add Olive Oil to Coat.

Separately, mix together Paprika, Cumin and Cayenne Pepper. Sprinkle on the Garbanzo Beans and stir until evenly coated.

Transfer Garbanzo Beans to a Baking Sheet with Silicone Baking Mat and spread out in a single layer so that the Garbanzo Beans are not touching.

Sprinkle with Salt.

Bake in a 400 F oven, stirring occasionally, for about 20-30 minutes until crunchy. (Note: a convection oven helps to crisp them up nicely, so use that setting if you have one.)

Transfer to a bowl to cool.

Wash and dry Kale. Remove center rib of the Kale using a knife or by snapping the bottom end of the rib of the Kale; then holding above the rib on one hand, swiftly pull the leafy part of the kale and the rib in opposite directions.  The rib will come out easily.  (Note: see video for demonstration.)  Break Kale into bite-sized pieces.

Slice Sweet Peppers into rings. Slice Radishes.  Slice Strawberries.

Add Olive Oil to a Sauté Pan over medium heat. Add Kale, Salt and Pepper and a touch more Olive Oil on top. Sauté Kale for a minute or less until it turns a vibrant green color.  It will still be firm and crunchy.

Dress the Kale separately with Shallot Vinaigrette.

Begin building the salad with a layer of Kale, then Peppers, Radishes and Strawberries. Repeat the layers and top with a final piece of Kale.

Top with Crunchy Garbanzo Beans, Crushed Pistachio Nuts and Feta Cheese. Finish with the zest of a Lemon.

Enjoy!