Soak the chickpeas in water, covering by 2-3″, for at least 8 hours. After they’ve soaked, drain and rinse. Add to a small pot with the 3 cups of Pacific Foods Organic Mushroom Broth and cook for 40-50 minutes, or until tender.
While the chickpeas are cooking, preheat the oven to 425F. Cut the fingerling potatoes into small pieces, toss in olive oil, salt, and pepper. Spread in a single layer on a baking sheet and cook until fork-tender and slightly browned.
When the chickpeas and potatoes are just about done, steam the kale for just a few minutes — it should be bright green and still have some structure, rather than totally wilting. Remove from the steaming pot immediately.
To make the dressing, use a blender or immersion stick to blend together all of the dressing ingredients. Add salt and pepper to taste.
Combine all of the ingredients in a large salad bowl and toss to combine. Garnish with sliced pears. Serve warm, or cold!