In a small saute pan, heat olive oil over medium-low heat and saute the garbanzo beans, salt and pepper for 5-7 minutes, stirring often until lightly browned. Set aside.
Add the kale, romaine, radishes, carrots, bell pepper, and sunflower seeds into a large bowl. Add the dressing and toss well to coat; we like to use our hands to coat the greens well.
Add in the chickpeas and chicken and toss it again to lightly coat with dressing.
Notes
Did you know chickpeas and garbanzo beans are the same things? They are. We love this colorful, crunchy and flavor-packed salad. Feel free to make it your own. Don’t like radishes? Add beets. Don’t feel like chicken? Ditch it!