INGREDIENTS

• 1 can (14 ounce) chickpeas, drained, plus patted dry
• 2 tablespoons extra virgin olive oil
• 1 teaspoon chipotle chili powder
• 1 teaspoon smoked paprika
• Sea salt and black pepper
• 1 1/2 cups Panko breadcrumbs
• 1/4 cup pinenuts
• 2 cloves garlic, minced
• 2 heads curly kale, shredded
• 2 avocados, sliced
• 1/2 cup extra virgin olive oil
• 1/2 cup tahini
• 1/2 lemon, juiced
• 1 tablespoon dijon mustard
• 2 teaspoons Worcestershire sauce
• 1-2 cloves garlic, grated
• 1/2 cup grated parmesan cheese
   

INSTRUCTIONS

1. Preheat oven to 425° F.
2. On a baking sheet, toss the chickpeas, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Bake for 15-25 minutes or until crispy. Set aside to cool.
3. Meanwhile, toss the breadcrumbs, pine nuts, and garlic with 2 tablespoons of olive oil and a pinch of salt in a skillet and toast over medium heat for about 10 minutes or until golden brown. Set aside to cool.
4. Place the kale in a large salad bowl and top with avocado slices.
5. To make the dressing, combine remaining olive oil, tahini, lemon, Dijon, Worcestershire, and garlic in a blender and blend until smooth. Add water, 2 tablespoons at a time to thin the dressing if needed. Taste and adjust the salt and pepper.
6. Pour the dressing over the kale, add 1/2 cup parmesan, and toss well.
7. Top the salad with breadcrumbs and chickpeas.
    

SERVES: 4-6