To make the chickpeas:

Preheat your oven to 400 degrees.

Dry off the chick peas using a paper towel and picking off any little skins that come off. Place the dried chickpeas in a bowl and toss with the olive oil until they are evenly coated. Spread onto a baking sheetand sprinkle with salt.

Bake the chickpeas for 20 minutes, and then stir them around. Bake them for an additional 5-10 mins until crispy. Set aside.

To make the quinoa:

While the chickpeas back, bring the water to a boil. Once boiling, stir in the quinoa, diced jalapeno and a little bit of salt and pepper. Cover, turn the heat to low and cook until all the water is absorbed, about 15 mins.

To make the sweet potatoes:

Place the cubed sweet potatoes in microwave safe bowl with a little bit of water. Cover and microwave until fork tender, about 4 minutes. Drain the water out and set aside.

Heat the olive oil oil on medium heat in a large pan. Add in the onion and garlic and cook until just golden brown. Then, add in the potato, paprika, chili powder and a little bit of salt and pepper. Mix well and cook until crispy and lightly blackened, about 10-15 minutes, stirring every 5 minutes. You want the potatoes to blacken a little bit, so don't stir them too frequently.

To make the vinaigrette:

Place the olive oil. lime juice, honey and salt in a small, microwave safe bowl and microwave for 10 seconds, just to melt the honey. Mix well and set aside,

Rip off large leaves of the kale and place them into a bowl. Drizzle with a small amount of oil and gently massage just the "Frilly" ends of each leaf. You don't want to tear the leaf, but you want the "frilly" ends to become softer and go a darker shade of green.

To assemble: Place a little bit of the quinoa mixture along the center, harder part of a kale leaf and then top with some potatoes, chickpeas, grated cheese, cilantro and drizzle with some of the vinaigrette.

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