In a blender place all the dressing ingredients, avocado, lemon, garlic powder, cilantro, salt and water. Blend until smooth.
For the Salad
Preheat oven or to 400F. Drain the chickpeas then pat dry them using a paper towel. Place on a baking sheet then drizzle with olive oil, salt, black pepper and garlic powder. Bake for20-25 minutes, gently mixing every 5 minutes.
Air fry or bake Raised & Rooted™ Nuggets for 10-12 minutes. Once finished you can slice in half (optional).
Assemble your bowl by starting off with the kale, the scoop in all of the roasted chickpeas, top with sliced cherry tomatoes, red onions, pecans, avocado dressing, and the Plant Based Nuggets.
Serve with the dressing and enjoy!
Don't add the chickpeas until you're ready to serve so they keep their crunch.
Chickpeas can be roasted up to a day ahead of time, but they don't stay crispy for very long. Keep at room temperature in an airtight container.
Allow roasted chickpeas to cool completely on the pan before storing them in a sealed container at room temperature for up to 2 weeks.