Makes 2 entrée portions or 4 appetizer portions 6 cups Lacinato kale, pretty finely chopped 1 15 oz can chickpeas, drained, rinsed, and patted dry 1/2 cup pomegranate seeds 2 oz goat cheese,crumbled 1 avocado, diced 1/4 cup red onion, thinly sliced olive oil salt and pepper For the dressing: 1 cup Greek yogurt 3/4 cup packed basil leaves 1/2 tsp anchovy paste 1 tablespoon lemon juice 1 small garlic clove 1/2 tsp salt 1/4 tsp pepper Roast the chickpeas: Preheat your oven to 400°. Placed the chickpeas on a lined rimmed baking sheet. Drizzle with a little olive oil and toss together on the pan. Sprinkle liberally with salt and pepper. Roast for 25-30 minutes until deep golden brown and crunchy. Let cool to room temp once cooked. Make the dressing: Place all the ingredients in a blender or Cuisinart and blend until completely combined and very smooth. Set aside. Place the kale in a large bowl. Drizzle with a little olive oil. Using your hand, massage the olive oil into the kale a bit to soften the leaves. Pour in 1/2 cup of dressing and toss well to combine. Add in the chickpeas, pomegranate seeds, avocado, and goat cheese, and toss gently. Season with a little more salt and pepper. Spoon the salad into bowls, drizzle with a bit more dressing, and serve immediately. Note: You will have leftover dressing, but simply store it in the fridge for up to 2 weeks and serve with other salads!