1 large head kale, stems removed and chopped/torn into bit sized pieces
2 avocados, diced
For the dressing
3/4 cups raw cashews or 3/4 cup sesame seeds for a nut free version
2 garlic cloves
3/4 cup tahini
2 tsp white miso paste
1 tsp apple cider vinegar
1 Tbsp lemon juice (1/4 a lemon)
2 tsp nutritional yeast
3 Tbsp coconut oil, melted
1/2 cup water
2 tsp tamari
1 tsp pepper
Preheat the oven to 400F and line a baking sheet with parchment paper or a silpat.
In a large bowl mix the chickpeas, sesame seeds, sunflower seeds, pumpkin seeds, 3 Tbsp melted coconut oil, cumin, garlic powder, coriander, pepper, paprika, turmeric and cayenne pepper. Spread out on the baking sheet and cook for 30-40 minutes, stirring every 10 minutes.
Place the cashews (or sesame seeds for a nut free version) and garlic in a food processor and pulse until minced. Add the remaining dressing ingredients and blend until smooth. The dressing will be much thicker than regular salad dressing.
In a large bowl massage dressing into the kale. Top with the avocado and sprinkle with the crispy chickpea and seed mixture.