Think kale salad is so 2010s? Not if you make it like we do! First you’ll massage the leaves with salt until tender, add juicy grape tomatoes and springy couscous, and top it all off with crunchy Italian-seasoned roasted chickpeas for savory crunch. The salad is tossed with a tangy balsamic vinaigrette, and sprinkled with buttery, herby toasted panko breadcrumbs and lots of Parmesan cheese. We’d go so far as to say that this plant-based lunch idea is so now!