Yield: 4-5 cups of salad (enough for 2-3 servings)

Ingredients:

1 can chickpeas, drained and rinsed

2 Tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon garlic powder

4-5 cups fresh kale, stems removed, chopped in small pieces

2 Tablespoons olive oil

1 lemon, juiced and zested

1/4 teaspoon each: salt + pepper

1 avocado, pitted & cubed

Directions:

1. Preheat oven to 400 degrees F. Place drained chickpeas on a baking sheet and coat with olive oil, salt and garlic powder. Toss to evenly coat.
2. Bake chickpeas for 30-35 minutes or until they are dark brown and crispy. Leave to cool.
3. Place the kale in a medium bowl and add oil, lemon zest, lemon juice, salt and pepper.
4. Massage the oil into the kale for 2-3 minutes (it should get vibrant green).
5. Let the kale sit for about 5 minutes before adding the avocado cubes and cooled chickpeas. Toss to incorporate and serve!

If you like your salads heavily dressed, add 1-2 more teaspoons of olive before serving!