2tablespoonslemon juicefrom approx. 1 medium lemon, divided
115-ounce can chickpeas, drained and rinsed (about 1 1/2 cups cooked)
1/4cupdiced red onionabout 1/4 medium onion
1tablespoonextra virgin olive oil
1teaspoonpure maple syrup
1/8teaspoonfreshly ground black pepper
2tablespoonsroasted salted sunflower seeds
Squeeze half the avocado out of its shell and into a large bowl. Mash with a fork. Add the kale, 1 tablespoon lemon juice, and 1/4 teaspoon of the salt. And, with clean hands, dig in! Squeeze and rub the kale until it's reduced in size and tender, 1-2 minutes. Set aside.
To a medium bowl, add the chickpeas, onion, olive oil, the remaining 1 tablespoon lemon juice, Dijon mustard, pure maple syrup, 1/4 teaspoon kosher salt, and black pepper. Stir until well-combined.
Divide kale between three plates. Top with chickpeas. Slice remaining avocado and arrange on top of the salads. Sprinkle sunflower seeds over the top. Serve immediately.
You can make the chickpea salad ahead of time, but due to the avocado and the fact that it usually does not keep well, I recommend doing the massaged kale and avocado right before serving.
Top meat-eaters' portions with some cooked, cubed chicken.
Vegetarian (dairy) option:
Top individual portions with 2 tablespoons each crumbled feta.