From My Bowl

0 Prep: Preheat the oven to 415F and set a large baking sheet aside. Drain the canned chickpeas and rinse well, then transfer to a clean kitchen towel and pat dry.
1 Season the Chickpeas: Add the chickpeas to a medium bowl and add the garlic powder, paprika, chili, salt, and oil. Mix well, until evenly coated, then transfer to the baking sheet.
2 Bake the Chickpeas: Bake in the middle rack of the oven for 25-30 minutes, taking the tray out halfway through baking to toss the chickpeas. Set aside and let cool on the tray, where they will crisp up a little more.
3 Make the Dressing: In the meantime, add the oil, lemon juice, mustard, garlic, maple syrup, and salt to a small jar. Seal well and shake until emulsified, then set aside.
4 Massage the Kale: Add the kale to a large bowl and pour the dressing over it. Use clean hands to massage the dressing into the kale to soften it. The kale will reduce in volume by about half and become translucent when it has broken down.
5 Combine: Add the parsley, pickled red onion, and avocado to the bowl. Add the cooled crispy chickpeas to the bowl if you are serving immediately; otherwise, keep them off to the side and only add as a topping so they stay crispy. Toss the salad well, until combined. Season with additional salt and pepper to taste, if necessary.
6 Serve: Serve immediately. Store any salad leftovers in an airtight container in the refrigerator for up to 3 days. The crispy chickpeas can be stored in a separate airtight container at room temperature for up to 3 days.