Ingredients

• 1 can chickpeas, drained, rinsed and patted dry For the salad
• 3 Tbsp sesame seeds For the salad
• 3 Tbsp sunflower seeds For the salad
• 3 Tbsp pumpkin seeds For the salad
• 3 Tbsp coconut oil, melted For the salad
• 1 tsp cumin For the salad
• 1 tsp garlic powder For the salad
• 1/2 tsp coriander, whole For the salad
• 1/2 tsp pepper For the salad
• 1/2 tsp paprika For the salad
• 1/4 tsp turmeric For the salad
• 1/4 tsp cayenne pepper For the salad
• 1 large head kale, stems removed and chopped/torn into bit sized pieces For the salad
• 2 avocados, diced For the salad
• 3/4 cups raw cashews or 3/4 cup sesame seeds for a nut free version For the dressing
• 2 garlic cloves For the dressing
• 3/4 cup tahini For the dressing
• 2 tsp white miso paste For the dressing
• 1 tsp apple cider vinegar For the dressing
• 1 Tbsp lemon juice (1/4 a lemon) For the dressing
• 2 tsp nutritional yeast For the dressing
• 1/2 cup water For the dressing
• 2 tsp tamari For the dressing
• 1 tsp pepper For the dressing

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.