Makes 4-6 servings.

Ingredients

Salad
1 bunch kale
1 cup carrots, julienned or grated
2 cups purple cabbage, thinly sliced

Dressing
1/4 cup raw almond butter
1/4 cup sweet chili sauce
1/8 cup sesame oil
3 tablespoons maple syrup
1 tablespoon tamari

Chickpeas
1 15oz can chickpeas, drained, rinsed and patted dry
2 tablespoons olive oil
1 tablespoon miso paste
2 teaspoons maple syrup
1 teaspoon sweet chili sauce

Directions
Whisk chickpea ingredients (except the chickpeas) until smooth. Add chickpeas and coat evenly. Bake in oven at 425 degrees for 20 minutes. Set aside.

Whisk dressing ingredients until smooth. Set aside.

In a large bowl, combine salad ingredients, dressing and chickpeas.

Enjoy!