This recipe is inspired by a salad we loved ordering at a restaurant that featured roasted chicken, cornbread croutons, and a smoky-sweet dressing. To keep our version plant-based and gluten-free, we opted for chickpeas instead of chicken and candied pecans in place of cornbread, and we crafted a 5-minute smoky chipotle dressing to cut down … Continue reading Chickpea Chopped Kale Salad with Adobo Dressing