Kale caesar salad

• Chickpeas, drained and rinsed – 400g tin
• Extra virgin olive oil – 1 tablespoon
• Lemon, zest only – 1
• Kale, shredded – 150g
• Iceberg lettuce, shredded – 1

Dressing

• Garlic clove, grated – ½
• Tahini – 4 tablespoons
• Greek-style yoghurt – 2 tablespoons
• Extra virgin olive oil – 1 tablespoon
• Lemons, juice only – 1½
• Dijon mustard – 2 tablespoons
• Soy sauce – Dash

To Serve

• Parmesan, grated – 40g
• Parsley, leaves picked – Small bunch