Chickpeas
-1 (15 oz) can chickpeas, rinsed, drained and patted dry in a kitchen towel
-1 Tbsp olive oil
-1 tsp salt
-1/4 tsp cumin
-1/8 tsp cayenne
Dressing
-1 clove garlic
-1/2 c olive oil
-1/4 c lemon juice
-1/4 c white vinegar
-1 Tbsp Dijon mustard
-1 tsp sugar
-1 tsp salt
-1/2 tsp black pepper
-1/4 tsp red pepper flakes
Salad
-1 bunch kale, washed, stems removed, cut into bite sized pieces
-1 avocado, sliced
Roast the chickpeas. Stir together olive oil, salt, cumin and cayenne. Toss with chickpeas. Roast at 425 for 30-40 minutes, until crispy, stirring every 10 minutes while they cook. Cool, and set aside.
While chickpeas cook, combine dressing ingredients in a blender or food processor and process until well incorporated.
Once the chickpeas have cooled. Toss the kale with your desired amount of dressing. Let the kale sit for 15 minutes. Then spread the avocado slices and crispy chickpeas on top of the kale and serve.
