Step 1

Prepare the tahini dressing, slice the tomatoes, and then set aside.

Step 2

Heat nonstick skillet over medium heat.

Step 3

While the pan is heating, drain and rinse chickpeas.

Step 4

Add chickpeas, soy sauce, and all spices. Mix well until the chickpeas are completely coated. Cook until moisture has disappeared from the pan, usually a couple of minutes.

Step 5

Set aside.

Step 6

Add the kale to a large platter or salad bowl. Dice the avocado and massage into the kale by hand for 30-45 seconds. This will tenderize the kale and make sure all the leaves are coated with the avocado. Then, squeeze the juice from the lemon evenly over the kale and give a quick toss.

Step 7

Top with the chickpeas, cherry tomatoes, and tahini dressing. Toss well to coat. Serve immediately.

Step 8

This salad can be kept in the fridge for 2-3 days but is best when enjoyed right away.