Step 1

Preheat the oven to 400°F. Line a 15x10x1-inch baking sheet with foil. Place the chickpeas, olive oil, salt and garlic powder on a baking sheet and toss to coat. Spread the chickpeas in a single layer over the foil and remove any loose skins. Bake them until crunchy, 40 to 45 minutes, stirring every 15 minutes. Ensure they cool completely.

Step 2

In a large bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, salt and pepper. Fold in the kale; massage the dressing into the kale using your fingers. Stir in the cucumber, tomatoes, feta and parsley. Gently toss in the roasted chickpeas and avocado just before serving.