Kale Salad with Crispy Spiced Chickpeas and Honey Mustard Balsamic Dressing

To make crispy chickpeas: Rinse and drain canned chickpeas, then pat them down until completely dry. Toss the dry chickpeas in olive oil and your seasoning of choice. Bake for 25 minutes at 425 F (218 C) until crispy.

For the dressing: In a small bowl, mix about 1 tablespoon Dijon mustard, 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, and 1/2 teaspoon honey. Adjust to taste.

To assemble the salad: In a large bowl, combine kale, crispy spiced chickpeas, heirloom cherry tomatoes, sugar snap peas, Persian cucumbers, and broccoli micro greens. Drizzle generously with the honey mustard balsamic dressing and toss to coat.