Add all the dressing ingredients to a small blender or food processor and pulse until smooth, adding more water as needed, 1 tablespoon at a time. Cover and chill for an hour so the flavors can meld together.

Preheat grill to the highest setting. Drizzle kale with a tablespoon of olive oil and massage it into the leaves. Sprinkle with salt and pepper. Place kale pieces in a single layer on the grill and cook for 1–2 minutes, until charred, then flip over and cook for an additional minute.

Remove kale from the grill, tear the leaves from the stems, and toss them with the avocado dressing. Add in chickpeas, croutons, or any fresh veggies on hand.