Preheat your oven to 400 degrees F.
Prep the chickpeas by draining the can, rinsing them and drying them with a dish towel. The drier the chickpeas, the more likely they are to crisp up.
Toss the dry chickpeas in oil, cinnamon and 2 tsp of coconut sugar.
Place your chickpeas on a parchment lined baking sheet, ensuring they don’t crowd one another.
Cook for 20-25 minutes, shaking the pan every 10 minutes, until crisp.
Keep an eye on them as there’s a fine balance between crispy chickpeas and burnt chickpeas.
Remove from oven, sprinkle with the remaining coconut sugar and set-aside.
Prepare the kale by washing, drying, de-stemming and chopping finely (no large leaves).
Meanwhile, heat a large cast-iron skillet over medium heat (must be large enough to fit all of your kale). Add the ½ cup of olive oil with the shallot and garlic and cook until fragrant and translucent (about 3 minutes).
Add the bacon and cook for another 5-7 minutes, until it starts to crisp up. Be sure that your garlic and shallots don’t burn.
Add the vinegar and maple syrup and cook for another 15 seconds.
Add the kale in and toss to coat in the dressing. Cook until the kale starts to wilt, about 3-5 minutes.
Remove from heat.
Prepare by portioning into bowls, top with chickpeas, cranberries, almond slices and remove your brie from the freezer and using a peeler or grater, shave the cheese over top of the warm salad.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.