Drain and rinse the chickpeas. Dry them with a paper towel, and spread them evenly on a baking tray.
½ cup Chickpeas
Bake for 45 minutes.
Meanwhile, prepare the vegetables by rinsing and chopping up the kale, peeling and shredding the carrot and cutting the avocado into small cubes. Set the vegetables aside.
2 cup Kale, 1 Carrot, ½ Avocado
Combine all the dressing ingredients into a bowl and whisk together until it forms a smooth consistency.
1 tbsp Tahini, 1 tbsp Lemon Juice
Place all the vegetables to a bowl with the baked chickpeas, and then drizzle the dressing on top.