Kale Salad with Crispy Cheddar Chickpeas and a Jalapeño Yogurt Dressing

Preheat oven to 400 F. Add the rinsed, drained, and patted dry chickpeas to a parchment paper-lined baking sheet. Toss them with 1 tbsp olive oil, 1/2 cup shredded white cheddar, and a pinch of onion salt. Transfer to the oven and bake for 20-25 minutes or until crispy, flipping halfway through. While the chickpeas bake, add the kale to a medium bowl, drizzle with olive oil, add a pinch of salt, and massage with your hands to soften the fibers. Prepare the dressing by blending Greek yogurt, juice of 1 lime, 2 tbsp apple cider vinegar, 1/2 medium chopped jalapeño, and 1/4 cup cilantro leaves in a blender on high until smooth, for about 30 seconds. Taste and season the dressing with salt if desired. Assemble the salad by adding the massaged kale to a bowl, then topping with the crispy chickpeas, grape or cherry tomatoes, sliced red onion, and diced avocado. Drizzle on the prepared dressing and toss everything together. Serve topped with more shredded cheddar.