Salad in a Jar

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Crispy Chickpeas:

One 15.5-ounce can chickpeas, rinsed and drained

1 tablespoon canola oil

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground pepper

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1/4 teaspoon smoked paprika

White Balsamic Vinaigrette:

1/2 cup olive oil

3 tablespoons white balsamic vinegar

2 tablespoons granulated sugar

1 tablespoon Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

Salad:

2 cups packed baby kale

2 plums, pitted and sliced

1/3 cup sliced almonds, toasted