Preheat oven to 400 degrees Fahrenheit.

In a medium bowl, mix drained, rinsed and dried chickpeas with taco seasoning and 1 tablespoon of olive oil. Toss until chickpeas are evenly coated. Place on one half of a rimmed baking sheet.

Place diced sweet potato on the other half of the baking sheet. Drizzle with 1 tablespoon of olive oil until evenly coated.

Bake chickpeas and sweet potato in preheated oven for 20 minutes. Meanwhile, prepare Chipotle Lime Dressing (recipe follows) and make the Quick Pickled Red Onions (recipe follows).

Place stripped and chopped kale in a large salad bowl. Drizzle with 2 tablespoons of Chipotle Lime Dressing and gently knead the leaves with your hands for 3-5 minutes until kale is softened.

Allow chickpeas and sweet potato to cool to room temperature and then combine with kale. Top with corn, pumpkin seeds, feta, avocado and quick pickled red onions.

If serving immediately, add 3-4 tablespoons of Chipotle Lime Dressing, to taste. If making ahead, keep dressing on the side and add to portions just before serving.

Thinly slice ½ a red onion.

Place the onion along with the vinegar, water, salt, sugar and whole spices and any optional additions in a small pot on the stove and bring to a simmer. Simmer 2-3 minutes, stirring.

Remove form the stove and let cool.

Place onions and liquid in a jar and store in the fridge, for up to 2 months.

In a large bowl, whisk thoroughly the chipotle, lime juice, honey, cumin, garlic, and salt.

Pour in the olive oil and continue to whisk the vinaigrette until fully combined.

Add in cilantro and whisk one last time to combine.