For the salad

• 1 can chickpeas, drained, rinsed and patted dry
• 3 Tbsp sesame seeds
• 3 Tbsp sunflower seeds
• 3 Tbsp pumpkin seeds
• 3 Tbsp coconut oil, melted
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp coriander, whole
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp turmeric
• 1/4 tsp cayenne pepper
• 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
• 1/2 cup water
• 2 tsp tamari
• 1 tsp pepper

Instructions

1. Preheat the oven to 400F and line a baking sheet with parchment paper or a silpat.
2. 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.
3. 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.
4. In a large bowl massage dressing into the kale. Top with the avocado and sprinkle with the crispy chickpea and seed mixture.