Step 1

Divide Brussels sprouts and kale among 4 single-serving lidded containers (you'll have about 3 1/2 cups of greens in each container). Seal and refrigerate for up to 4 days.

Step 2

Transfer 2 tablespoons tahini sauce into each of 4 small lidded containers; refrigerate for up to 4 days.

Step 3

Just before serving each salad, drizzle with 1 portion of tahini sauce and toss well to coat. Top with 1/4 cup roasted chickpeas and 1/4 avocado.