BBQ Chicken & Roasted Chickpea Salad

1. Open and drain the can of chickpeas. Place them on a baking sheet, spray with oil, and season with salt and pepper. Bake at 400°F (200°C) for about 10-15 minutes, or use an air fryer. 
2. Place chicken breasts in an Instant Pot. Cover generously with BBQ sauce (dilute with water if sauce is too thick and add extra seasonings if desired) and set the Instant Pot to the poultry setting. 
3. While chicken and chickpeas cook, cut up cherry tomatoes, red onion, and avocado. Set aside. 
4. Once chicken is cooked, shred it in a bowl using two forks. 
5. Place the shredded chicken over kale or other greens in a large salad bowl. 
6. Top with the prepared avocado, tomato, and onion. 
7. Drizzle with yogurt or light ranch dressing. 
8. Sprinkle with the roasted chickpeas before serving.