Place the sweetcorn and chickpeas on a parchment lined baking tray. If using fresh sweetcorn, remove the kernels from the stalk using a sharp knife. If using frozen, thaw in a cup of hot water then drain and pat dry using kitchen roll.
Add 1.5 tbsp of olive oil, 1/3 tsp of paprika, a good pinch of sea salt flakes and chilli. Toss well.
Bake in the oven for 20 – 25 minutes until to your linking. If you want them crispier, turn off the oven after this time and leave in the oven with the heat off for a further 10 – 15 minutes to crisp up more.
Meanwhile, place all the dressing ingredients in a small bowl and mix well.
Shred the kale. I like to use a food processor with an ‘S’ blade so it’s nice and fine but you can just chop if you prefer. Massage with 1 tbsp of olive oil.
Slice or finely cube the avocado.
Mix the kale, sweetcorn and chickpeas, avocado and dressing together and serve. Option to toss through chopped coriander or parsley.