1lbchicken thighs(see Go-To Chicken recipe) or grilled tofu, tempeh or shrimp
Instructions
Preheat oven to 375°F. Thoroughly dry the garbanzo beans (and by dry we mean DRY). Add drained/ dry garbanzo beans to a mixing bowl and toss with olive oil, spices and salt.
Place seasoned garbanzo beans on a baking sheet. *If making the creamy garlic salad dressing at the same time, roast the garlic cloves with the garbanzo beans!
Bake for 25 minutes or until the garbanzo beans are slightly crispy and golden brown.
While the garbanzo beans are cooking, soak the sliced onion in red wine vinegar. When the garbanzo beans are done, remove from the oven and set aside.
Add the kale to a large mixing bowl. Before adding dressing, add lemon juice to the kale and massage with hands, breaking down the kale. Add dressing and toss well to coat, or continue to use hands.
Drain the onion and pat dry. Top the salad with the sliced onions, garbanzo beans, avocado and chicken. Drizzle a little more dressing and enjoy!
Notes
Make ahead tip: This salad can be prepped in advance. The onions can be stored in the fridge a day in advance, the dressing made in advance and the chickpeas kept in an airtight container at room temperature. Dress right before serving.