• 4 cups WP Rawl Farms® Kale
• 2 cups WP Rawl Farms® Shredded Collard Greens
• 1-2 tbsp avocado oil, for massaging
• 1/2 avocado, cut into chunks
• 1 egg
• 1 can chickpeas
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon chili powder

For the dressing: (Serves: 2-3)

• 1/2 cup cashews, soaked in water for at least 2 hours
• 1/3 cup water
• 1 tablespoon avocado oil
• 1/2 lemon, juiced
• 1 tablespoon garlic powder
• 1/2 tablespoon onion powder

1. Boil a small pot of water, and preheat oven to 400F (or set air fryer if using for chickpeas)
2. Place kale and collard greens in a bowl. Top with avocado oil, and massage oil into the kale and greens, kneading it like bread
3. Slice an avocado, cut it into desirable sized chunks, and place on top of kale and collard greens mix
4. Poke a small hole in the egg and place in the pot of boiling water. Reduce temperature to medium heat, cover, and cook for 5 min (less or more depending on how hard-boiled you like the egg)
5. Drain can of chickpeas and place in oven or air fryer, along with the remaining spices. Cook/air fry for 15 min
6. Blend all the dressing ingredients in a blender (I do medium setting on mine)
7. Toss greens and avocado in dressing, and top with chickpeas and egg. Enjoy!

Recipe courtesy of @chickpeachick_.