Cooking Instructions:

• Preheat your oven to 400°F (200°C). In a bowl, toss the rinsed chickpeas with 2 teaspoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Spread the chickpeas evenly on a baking sheet and roast for about 20-25 minutes or until they are golden and crispy, shaking the pan halfway through to ensure even cooking.
• While the chickpeas are roasting, prepare the dressing. In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of sherry vinegar, sliced shallot, 1 teaspoon of salt, and 1 teaspoon of black pepper. Set aside to allow the flavors to meld.
• In a large mixing bowl, add the shredded kale. Drizzle a bit of the dressing over the kale and massage it gently with your hands for a couple of minutes. This will help soften the kale and make it more palatable.
• Once the chickpeas are crispy and the kale is softened, it’s time to assemble your salad. Add the crispy chickpeas to the kale and toss gently. Then, cut the California avocado into cubes and add it to the salad.
• Pour the remaining dressing over the salad and toss everything together until well combined. Serve immediately, and enjoy the vibrant flavors of your Avocado Kale Salad with Crispy Chickpeas!