Easy Chickpea Salad

Total Time: 25 Minutes | Prep Time: 10 Minutes | Cook Time: 10 Minutes | Servings: 4

Ingredients
2 cups of cooked chickpeas
Sunflower oil
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of dried parsley
3 kale leaves
2 tbsps of diced red onion
2 stalks of celery
1/2 cup of cherry tomatoes
Sauce
1 avocado
2 lemons
1/2 cup of fresh parsley
1/4 cup of sunflower oil

Directions
1. Preheat oven to 300F.

2. Add chickpeas to a baking sheet with parchment paper.  Sprinkle with onion powder, garlic powder and dried parsley.  Mix well.

3. Bake for 10 minutes.  Set aside and let cool.

4. While chickpeas are cooking, chop kale into small pieces.  Add to a frying pan with a small amount of sunflower oil.  Saute for approximately 10 minutes on medium heat, or until kale dark green and has started to brown.  Set aside and let cool.

5. Slice celery and tomatoes.  Dice red onions.  Set aside.

6. To make sauce, add avocado, juice of 2 lemons, fresh parsley, and 1/4 cup of sunflower oil to a blender.  Puree until smooth.

7. Add cooled chickpeas, sauteed kale, celery, red onions, and tomatoes to a large bowl.  Mix well.  Top with sauce. 

8. Serve and enjoy!