Ingredients
- 2 cups shredded kale
- 1 cup corn
- 1 cup cherry tomatoes, halved
- 1 carrot, thinly sliced into matchsticks
- 1/2 red onion, chopped
- 1 avocado, cubed
- 1 canned 15 oz. chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- salt and pepper
Instructions
- Heat the oven to 400 degrees, line a baking sheet pan with parchment paper. Add the chickpeas to the pan, drizzle with oil, season with chili powder, salt, and pepper. Spread the chickpeas for even baking, make sure they're well coated with oil and seasonings. Set aside.