Kale Salad with Persimmons, Crispy Chickpeas and Fried Shallots

Ingredients

• One 15-ounce can chickpeas, drained well and patted dry
• 5 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• ⅓ cup vegetable oil
• 2 large shallots, thinly sliced
• 1 tablespoon Dijon mustard
• 3 tablespoons lemon juice
• 6 cups roughly torn lacinato kale leaves
• 2 persimmons, peeled and thinly sliced
• ½ cup dried apricots, diced