Rainbow Veggie Kale Bowl with Basil Vinaigrette

1. Preheat your oven to 425 F.
2. Add chickpeas, sweet potato, and grape tomatoes to a baking sheet. Toss them with a little bit of olive oil and sprinkle with salt.
3. Bake for 25-30 minutes, or until the chickpeas are crispy and the sweet potatoes are fully cooked.
4. While the vegetables are roasting, massage some kale and add it to a bowl.
5. To make the basil dressing: blend a big handful of basil, 2 tablespoons olive oil, the juice of 1 lemon, and 1 tablespoon red wine vinegar. Taste the dressing and adjust as needed; you can add a little honey if you prefer it less tangy.
6. Once the roasted vegetables are ready, add them to the bowl with the massaged kale. Top with sauerkraut, pickled onions, and feta.
7. Drizzle with the homemade basil vinaigrette and serve.