Kale Salad with Persimmon and Chickpeas

 Ingredients:

1-1/2 cup chickpeas
baby kale leaves
2 fuyu persimmons, peeled and chopped
a handful of dried cranberries
1/2 cup pecans, toasted
1/2 cup cucumber, sliced

juice of 1/2 lemon
2 tablespoons wine/apple cider vinegar
salt and black pepper, to taste
1 teaspoon poppy seeds
avocado oil

Toss the chickpeas in some oil and salt and toast until golden and crispy. Set aside to cool.

Combine remaining salad ingredients in a bowl as well as the dressing ingredients. 

Plate the salad and top with the chickpeas. Drizzle with the dressing before serving.