Charcuterie Lunch Board

Ingredients

• Olive oil, for the skillet
• 1 large shallot, sliced
• Kosher salt and freshly cracked black pepper
• One 15-ounce can chickpeas, rinsed and drained
• 4 teaspoons Dijon mustard, plus more for serving
• 1/2 teaspoon garlic powder
• Pinch cayenne
• 1 1/2 cups chopped kale leaves
• Coarsely chopped fresh parsley, for topping
• 4 slices crusty French bread
• 4 ounces thinly sliced roast beef
• 4 ounces thinly sliced Swiss cheese
• 1/3 cup sweet piquante peppers, such as Peppadews
• 12 to 16 peppery crackers

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