Roasted Chickpea Avocado Salad

For the Dressing
2 In a blender place all the dressing ingredients, avocado, lemon, garlic powder, cilantro, salt and water.  Blend until smooth.
For the Salad
4 Preheat oven or to 400F. Drain the chickpeas then pat dry them using a paper towel.  Place on a baking sheet then drizzle with olive oil, salt, black pepper and garlic powder.  Bake for20-25 minutes, gently mixing every 5 minutes. 
5 Air fry or bake Raised & Rooted™ Nuggets for 10-12 minutes. Once finished you can slice in half (optional). 
6 Assemble your bowl by starting off with the kale, the scoop in all of the roasted chickpeas, top with sliced cherry tomatoes, red onions, pecans, avocado dressing, and the Plant Based Nuggets.
7 Serve with the dressing and enjoy!