In a bowl, sprinkle the onion powder, garlic salt and cane sugar over the beans and stir well.
In a skillet over medium heat, fry the garbanzo beans in the butter until they are toasty brown.
Remove from heat and allow to cool.
In a large bowl, combine kale, sweet potatoes and onion. Add beans when they are room temperature. Drizzle dressing (the amount is up to you!) overtop of kale and stir to combine well.
Serve within 2 days.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/maple-mustard-sweet-potato-kale-salad/