Preheat your grill to the highest setting. Drizzle the kale with a tablespoon of the olive oil and massage it into the leaves. Sprinkle with salt and pepper. Drizzle the avocado with the other tablespoon of olive oil and sprinkle with the salt and pepper.
Place the kale pieces on the grill along with the avocados, cut side down. Grill both for 1 to 2 minutes, until the lettuce becomes charred, then flip over for an additional minute. Grill the avocado just until grill marks appear.
Remove both from the grill. Tear the kale leaves from the stems and toss them with the avocado dressing – as much or as little as you’d like! Slice the grilled avocado and add it on top. Cover with the cherry tomatoes, chickpeas, breadcrumbs and more dressing if you’d like.
creamy avocado dressing
Place all ingredients in a food processor or blender and puree until smooth.
brown butter garlic breadcrumbs
Add the butter and olive oil to the saucepan. Once melted, add bread pieces and stir well to coat and combine. Sprinkle with garlic powder and salt. Stir constantly over medium-low heat until the crumbs are golden and toasty.
Preheat oven to 425 degrees F.
Place chickpeas on a paper towel and pay completely dry. Remove any loose skins.
Place on a baking sheet and mist with olive oil or oil of choice. Roll around to coat. Sprinkle with salt and pepper. Make sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip, then bake for about 15 minutes more. Let cool before using.