Zucchini Pasta, Kale and Chickpeas – Fustini's Oils & Vinegars

Ingredients

• 3 tablespoons Fustini's Meyer Lemon olive oil, divided
• 3 cups fresh kale, deribbed, roughly chopped
• Kosher salt and freshly ground black pepper to taste
• 2 garlic cloves, minced
• 2 tablespoons white wine
• 1/4 cup Fustini's Citrus Oregano balsamic
• juice of 1/2 a lemon
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, finely chopped
• 1 zucchini, spiralized
• 1 yellow squash, spiralized
• 1 cup chickpeas, drained and rinsed
• parmesan cheese (optional)