Superfood Salad

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.

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.)

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.

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.

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.