Step 1

Heat the olive in a skillet over medium heat. Add the garbanzo beans and sprinkle the paprika, salt and pepper over them. Cook, stirring occasionally, for 5 minutes or until beans start to crisp (be careful not to overcook or they will get mushy).

Step 2

Add the kale pieces to the skillet (sprinkle with additional paprika, if desired) and cook for an additional 3-4 minutes, or until kale becomes nice and crispy.

Step 3

Pour the beans and kale mixture into a serving bowl, along with the tomatoes, avocado and red onion.

Step 4

In a small bowl, combine the lime juice, sriracha, vinegar, olive oil and cumin. Mix well and drizzle over the salad. Toss and serve!