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For the almonds
For the chickpeas and dates:
For the salad:
Preheat the oven to 400. Line a sheet pan with parchment paper and set aside.
Add the almonds to the sheet pan, then drizzle with the olive oil and honey and season with the salt and Italian seasoning.
Toss and place in the oven for about 5 minutes. Remove and allow them to cool, then chop them up and set aside.
Make the relish. Add the chickpeas, dates, parsley, lemon zest, lemon juice, salt, pepper and olive oil to a small bowl and mix to combine. Set aside.
Add the kale to a large bowl, then drizzle with a little olive oil and a couple pinches of salt. Use your hands to massage the kale with the oil.
Assemble the salad. Add the kale, cucumber, almonds, ricotta and the relish to a large bowl. Toss to coat well.