Roasted-Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette

INGREDIENTS

1 28 ounce can

Chickpeas

1 cup

Cilantro, fresh leaves

small bunch Curly kale

medium clove Garlic

1 cup

Mint, fresh leaves

Scallions

1/2 cup

Sun-dried tomatoes

1/2 tsp

Hot sauce

Kosher salt and freshly ground black pepper

1/2 tsp

Paprika

5 tbsp

Olive oil, extra-virgin

2 tsp

Sherry or red wine vinegar

1/2 tsp

Cumin, ground

1/2 cup

Pine nuts

2 tablespoons juice and 1 teaspoon zest from 1 lemon, plus more juice as desired