14ouncecanned chickpeas(aka garbanzo Beans), drained and rinsed
1 bunch kalecenter ribs removed, chopped
salt and pepperto taste
Preheat oven to 400 degrees F. In a small bowl, toss pecan halves with 2 teaspoons olive oil and a pinch of salt. Set aside.
Cut brussels sprouts in half and arrange on a baking sheet. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Roast 20 minutes, or until tender when pierced with a fork. Add pecans to the sheet for the last 5 minutes.
While veggies are roasting, toast the chickpeas. Drain and rinse chickpeas, then pat dry with a paper towel. Heat 1 ½ tablespoons of olive oil in a large sauté pan over medium-high heat. Add chickpeas and cook 4 minutes. Season with salt, pepper and ½ teaspoon of cinnamon and cook for an additional minute. Remove from heat and seat aside to cool.
In a small container with a tight fitting lid, vigorously shake 1/4 cup olive oil and 1-2 tablespoons balsamic vinegar together until emulsified. Season with salt and pepper.
Add chopped kale to a large bowl and pour the dressing over it. With clean hands, massage the kale for 1-2 minutes to soften.
Assemble the salad. Divide the kale into 4 bowls and top with quinoa, chickpeas, brussels sprouts, pecans and cranberries. Serve immediately.