20-minute Asian Kale Salad

If preparing chickpeas, preheat oven to 425 degrees F (218 C) rinse and drain well, and pat very dry - this will help them crisp up.To a medium mixing bowl add canola oil, miso paste, maple syrup and chili garlic sauce and whisk to combine. Then add chickpeas and toss to coat. Arrange on a bare baking sheet and bake for 20-25 minutes, tossing/stirring once at the halfway point to ensure even baking. They're done when crisp and deep golden brown (see photo). Set aside.To prepare dressing, add all ingredients to a small mixing bowl and whisk to combine. Taste and adjust flavors as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, cashew butter for creaminess, or salt or tamari for saltiness. Set aside.Add kale, carrots and cabbage to a large mixing/serving bowl and toss to combine. Then add dressing and toss to coat.To serve, divide salad between serving plates and top with crunchy miso chickpeas (optional). Best when fresh, though leftovers keep covered in the refrigerator up to 3 days. Store leftover chickpeas in a well-sealed container at room temperature for 2 days.