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First, prepare the peanut sauce if you haven't already. I suggest keeping it on the thicker side for this recipe.
Drain and rinse the chickpeas and add to a pan on the stove.
Add in the peanut sauce, adding as much or as little as you like. I usually end up doing about ⅓ cup and saving some more for drizzling on the final bowls.
Heat over low heat for about 5-10 minutes, allowing the sauce to cook into the chickpeas and thicken.
Meanwhile, mince the garlic and add to a second pan with the olive oil. Saute until golden.
Add in the chopped and de-stemmed kale and saute until dark green and wilted, this will only take a couple of minutes.
Remove from heat. Once the chickpeas are done (be sure to taste and add more sauce as desired), serve with the kale on top of a bed of rice along with the avocado. Drizzle with additional peanut sauce & enjoy!