Seasonal Superfiber Salad featuring Sunsweet Prunes

1. Preheat the oven to 400º. Spread the chickpeas and sweet potatoes on a sheet pan and drizzle with olive oil, salt, paprika, and garlic powder. Use your hands to evenly spread it around.
2. Bake at 400º for 20-25 minutes till the chickpeas are crispy.
3. Add the kale to a large bowl, drizzle with 1 tbs olive oil, squeeze in the lemon with a pinch of sea salt and massage the kale till it’s bright green.
4. Add the roasted chickpeas and sweet potatoes to the bowl with the quinoa, chopped prunes, chicken, and almond slivers.
5. In a small container whisk the avocado oil, champagne vinegar, honey, dijon mustard, lemon juice, and salt until fully emulsified.
6. Pour the dressing over the salad and toss till combined.