Chopped kale tossed with a skinny 3 ingredient ranch dressing and topped with rotisserie chicken, crispy baked chickpeas and avocado slices make for one tasty, hearty salad!
1canchickpeas aka garbanzo beansdrained and rinsed
1tbsp.olive oil
1tbsp.all purpose or steak seasoning
1avocadosliced thinly
skinny ranch dressing
1packetHidden Valley ranch dressing/dipseasoning
16-oz. cup2% greek yogurt
2-4tbsp.plain almond milkto thin
Instructions
Preheat oven to 400 degrees.
In a mixing bowl, place rinsed chickpeas. Drizzle in olive oil and toss before adding in seasoning. Toss again to coat well.
Arrange chickpeas on a sheet pan lined with foil. Roast for 15-20 minutes or until crunchy, shaking the pan once to mix.
Stir together ingredients for skinny ranch dressing and set into refrigerator.
Meanwhile, chop kale leaves, discarding thick ribs. Shred rotisserie chicken. Slice avocado.
Add kale leaves to salad bowl. Drizzle in half of the ranch dressing, using tongs or hands to massage leaves. Arrange shredded chicken, crunchy chickpeas and avocado slices onto kale. Drizzle on more ranch before serving!