• Put kale in a large bowl.
• Top with avocado, salt and juice of lime.
• Use your hands to “massage” and squeeze the avocado into the kale for 1-2 minutes. (Your hands will get messy, but it won’t taste the same if you just mix it with utensils.) The kale will shrink in size and appear darker.
• Top the kale with the remaining ingredients: red onion, cilantro, red pepper flakes, seeds and roasted chickpeas (optional). Mix well with utensils.

For the croutons

• Preheat oven to 400 degrees.
• In a bowl, mix chickpeas, oil and spices (you can add salt and black pepper to taste) until well coated.
• Lay chickpeas out flat on a baking sheet. Bake for 20 minutes, give the pan a shake to move everything around, then bake for another 10-15 minutes. (You can pre-make a large batch of these and use them throughout the week. Store in an airtight container in the fridge).