2 bunches lacinato kale, stems removed and sliced into thin strips

1 cup strawberries, sliced

Roasted chickpeas (see below or use store bought roasted chickpeas)

Massage kale in a large bowl with a few tablespoons of the Strawberry Dressing, then top with sliced strawberries and roasted chickpeas. Add Starwberry Dressing (see below).

Optional additions that I like to add:

Avocado slices and Red Onion

Pumpkin seeds/Pistachios/Sliced Almonds

Quinoa

Vegan “goat cheese”

Strawberry Dressing

To make the dressing, combine the following in your blender or food processor and blend until smooth:

1 cup strawberries

2 tablespoons lime juice

1 teaspoon agave or maple syrup

Pinch of sea salt and black pepper

Roasted chickpeas

1 can chickpeas, drained and rinsed; spread out on a few kitchen towels and roll them to dry them off thoroughly.

Line a cookie sheet with parchment paper and preheat over to 400°F

Toss the chickpeas in a bowl with ½ tsp each of olive oil, sea salt and garlic powder then spread out on the cookie sheet.

Bake for 20 minutes, then shake the pan to redisperse them and bake another 15-20 minutes. Let them cool completely to crisp up.