1. Preheat oven to 375 F and line a large baking sheet with parchment paper or a silicone baking mat.
2. Rinse and drain 1 can of chickpeas, then measure out 1 cup and pat dry. Spread them onto the baking sheet, drizzle 1 tbsp of olive oil over the chickpeas and rub them with your hands to coat. Sprinkle with salt, then place into the oven for 15 minutes.
3. While the chickpeas are cooking, place the corn in a small bowl. Regardless of whether you use corn that was previously frozen or canned corn, be sure to drain all of the liquid out. Add the remaining olive oil and stir to coat the corn. After 15 minutes, remove the chickpeas, add the corn to the pan and return to the oven for an additional 15 minutes, or until the corn and chickpeas are crunchy. Remove from the oven, and add the paprika and cumin, shaking the pan to coat evenly.
4. Chop the kale into small pieces, and place into a large salad bowl. Using your hands, “massage” the kale for a few minutes, or until it has softened and turned into a brighter shade of green.
5. Add to the bowl the chickpeas and corn, the cooled quinoa, shredded carrot, feta cheese, cherry tomatoes and olives.
6. Prepare the vinaigrette by whisking together the lemon juice, maple syrup, olive oil, Dijon mustard, and chili powder. Taste the dressing, and add a pinch of salt if desired. Coat the salad with the dressing, tossing thoroughly. Allow the salad to sit for about 10 minutes (or longer) for the flavours to marinate before serving.

Salad will keep for up to 5 days in the fridge, and tastes even better the next day!!