Superfood Salad

1. Preheat oven to 425°. Place chickpeas on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season generously with salt and pepper; toss to coat and spread evenly. Roast until browned and crisp, 30 to 40 minutes, stirring every 10 minutes. Set aside to cool.

2. Meanwhile, use a meat mallet to pound chicken breast to an even thickness. Season generously with salt and pepper. Heat a greased grill pan over medium. Grill chicken until lightly browned and no longer pink, 8 minutes, turning once after 4 minutes. (Or place on an unheated broiler pan. Broil 4 to 5 inches from heat 8 minutes, turning once after 4 minutes.)

3. While chickpeas and chicken cook, cook broccoli in a medium saucepan in salted boiling water 1 to 2 minutes; drain broccoli in a colander and immediately rinse under cold running water. Drain well.

4. Place kale in a large bowl and drizzle with a tiny bit of olive oil, about 1 teaspoon. Massage kale with your hands until it darkens by a shade and volume has reduced slightly, 3 to 5 minutes.

5. To assemble salad: On a platter or four plates, arrange kale, broccoli, carrots, apricots, blueberries, cilantro, parsley and chickpeas. Slice chicken and add to salad. Sprinkle with hemp hearts. Serve salad with "Creamy" Poppyseed Dressing.

"Creamy" Poppyseed Dressing

In a food processor or blender, combine 1/3 cup water, 1/4 cup raw cashews, 2 tablespoons red wine vinegar, 1 tablespoon dried apricots, 1 1/2 teaspoons pure maple syrup, 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Process until creamy. Add 1/2 teaspoon poppyseeds; pulse once or twice to combine. Refrigerate until needed.