Chipotle Roasted Chickpea, Kale, and Tomato Salad

Ingredients

• 2 cans chickpeas, drained and rinsed
• 3 tablespoons extra virgin olive oil
• 1 tablespoon smoked paprika
• 1½ teaspoons ground cumin
• ½ teaspoons garlic powder
• ¼ teaspoons chipotle chili powder
• ½ teaspoons sea salt
• ½ cups raw cashews (soaked for 3 hours)
• 6 tablespoons water
• 4 tablespoons lime juice
• 4 tablespoons extra virgin olive oil
• 2 cloves garlic
• ½ teaspoons smoked paprika
• ¾ teaspoons sea salt
• 2 bunches kale, chopped
• 2 roma tomatoes, chopped
• 2 small avocados, chopped
• 2 serrano chili peppers, sliced (optional)
• ½ cups cilantro, chopped