Smoky Adobo Kale Salad

Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.

Add chickpeas (1 can) to a mixing bowl and toss with avocado oil (1.5 tbsp) and tandoori masala spice blend* (2.75 tbsp) and sea salt (1 pinch). Then spread onto the prepared baking sheet.

Bake for minutes (20) to minutes (25) or until the [chickpeas] are slightly crispy and browned. Remove from oven and set aside. Start 20m timer

Optional: While the [chickpeas] are baking, prepare candied pecans (0.5 batch). If using our recipe, omit the walnuts and just use pecans.

In the meantime, prepare 5-minute smoky chipotle dressing (1 batch). Start 5m timer

To assemble salad, add chopped kale (6 cups) to a serving bowl or platter and massage with lime juice (1 tbsp) and olive oil (1 tbsp) for minute (1) to tenderize. Then top with roasted [chickpeas], grape tomatoes (0.5 cup), and [candied pecans] (optional) and drizzle with the [dressing]. Toss to coat.

Best when fresh. Store leftovers (pecans and dressing each stored separately) in the refrigerator for [3-4 days]. Not freezer friendly.