Instructions

• Position a rack about 6 inches from the broiler element and turn the broiler on.
• Spread 2 cups cooked chickpeas (rinsed and patted dry) in a single layer on a rimmed sheet tray. Toss with 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
• Place the tray under the broiler and roast, shaking the pan every 20–30 seconds, until the chickpeas darken and make a rattling sound when shaken, about 2 minutes (watch closely; broiler strength varies).
• Remove the chickpeas from the broiler and transfer them to a plate to cool for 2–3 minutes.
• While the chickpeas cool, whisk together the dressing: 3 tablespoons olive oil, 2 tablespoons sherry vinegar, the sliced shallot, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until combined.
• Put 4 cups shredded kale in a large bowl, drizzle the dressing over the kale, and toss to coat. Let the dressed kale rest for about 5 minutes to soften.
• Halve and pit 1 large California avocado, cut the flesh into small cubes, and scoop the cubes into the bowl with the kale. Gently toss to combine.
• Add the cooled crispy chickpeas to the salad right before serving and toss lightly to distribute.