Kale Taco Salad with Crispy Roasted Chickpeas

• 5 cups chopped curly kale
• 1/2-1 tsp olive oil
• pinch salt
• 1 cup black beans (drain/rinse if canned)
• 1 cup frozen corn (thawed or steamed)
• 1 bell pepper (any color)
• 1 Jalapeno pepper
• 1/2-1 cup chopped tomatoes
• 1/4-1/2 cup shredded carrots
• ¼ cup crushed tortilla chips or 1/2 cup crispy tortilla strips
• fresh chopped cilantro to taste

CRISPY SEASONED CHICKPEAS

• 15 oz cooked/canned chickpeas
• 1 TBSP avocado oil
• ¼ tsp sea salt
• ½ tsp ground cumin
• ¼ tsp smoked paprika
• ¼ tsp chili powder
• ⅛ tsp cayenne pepper

CILANTRO LIME DRESSING

• 3 TBSP fresh lime juice
• ¼ cup avocado oil or light olive oil
• 1 TBSP white wine vinegar
• 2 tsp honey
• ½ tsp sea salt
• ⅛ tsp black pepper
• 2 TBSP fresh chopped cilantro

HONEY CHIPOTLE DRESSING

• 3 TBSP red wine vinegar
• 1.5 TBSP honey
• ⅓ cup avocado oil plus a little extra to taste if desired
• ¾ tsp salt
• ¼ tsp pepper
• ¼ tsp dried oregano
• 1 Chipotle Pepper in Adobo Sauce
• 1 small/medium clove garlic peeled