Copycat Erewhon Kale Salad with Crispy Chickpeas

0 Preheat oven to 425 and line a large metal baking sheet with parchment paper.
1 Spread your chickpeas on the baking sheet, drizzle with a touch of oil if desired, and sprinkle with Panacheeza and spices. Toss to coat and transfer to the oven to bake for 20-25 minutes until crispy, tossing once halfway through.
2 Next, add the kale to a large salad bowl and drizzle with lemon juice and optional olive oil. Use your hands to massage for 15-30 seconds until tender. Top with pumpkin seeds, avocado, and shallot.
3 Prepare the dressing by adding all ingredients to a jar and using a fork or hand frother to mix until smooth. Season to taste.
4 Add the roasted chickpeas to the salad right before serving and drizzling with dressing. Toss to combine and enjoy.
5 If you're enjoying this salad later, wait to add the dressing and chickpeas until right before eating.