Step 1

Place the kale in a very large bowl and add 1 tablespoon olive oil and 1 teaspoon salt. Massage the kale with your hands by grabbing fistfuls at a time and squeezing the kale gently but assertively until it starts to feel softer and turn darker in colour.

Step 2

Shred the Brussels sprouts and cabbage: Cut the bottom end off of the Brussels sprouts and remove any wilted outer leaves. Use a sharp knife to thinly slice the Brussels sprouts and the cabbage. Alternatively, you can shred the Brussels sprouts and cabbage in a food processor which makes the job a lot faster and easier.

Step 3

Add the shredded Brussels sprouts and cabbage to the kale bowl along with the chopped pepper, cucumber, red onions and chickpeas.

Step 4

In a medium bowl, or in a 2 to 4-cup liquid measuring cup, whisk together all the dressing ingredients until smooth and well combined. Alternatively, you can place all the ingredients in a blender and blend until smooth.

Step 5

Pour half of the dressing over the salad, then use your hands, or tongs, to toss everything really well. Sprinkle in the toasted pepitas, if using, and pour in another bit of dressing. Lightly toss again. Taste and drizzle with remaining dressing and a little more salt, if needed (I almost always add all of the dressing). Allow it to rest for 10 minutes, if possible, toss once more, and serve.