Kale/carrot salad

For roasted chickpeas, drain the can of chickpeas and pat dry them with paper towel

Roast the chickpeas at 425 F for 30 minutes.

Get all the ingredients together for the salad, kale, chickpeas, carrots, avacado, almonds and pumpkin seeds.

For dressing, mix mayo, dijon mustard, anchovy paste, jalapeno peppers, garlic and lemon juice.

Pour the dressing on top of the salad, mix and enjoy!