Step 1

Preheat the oven to 400 degrees F.

Step 2

Drain and rinse canned chickpeas then use a dishcloth or paper towel to dry them as best as you can. Some of the skins will come off, that’s fine, there is no need to pick them out but you can if you prefer.

Step 3

Place the dried chickpeas on a baking tray and add the oil, salt and pepper. Roll them around to coat.

Step 4

Roast for 30-40 minutes, shaking the pan after 20 minutes, until crisped and lightly browned.

Step 5

Cut the sweet potato into small cubes, rounds or chunks. Toss with the oil then place on a baking tray and roast in the oven (they can go in at the same time as the chickpeas) for 25-35 minutes until tender and browned.

Step 6

Prepare the lemon tahini sauce by whisking the lemon, tahini and 3 tbsp of water together until smooth. Slowly start adding more water until you reach a thick and creamy but pourable consistency. Season with salt, to taste.

Step 7

After washing the kale, tear the leaves away from the thick stems. Finely chop the leaves then drizzle with 1/4 tsp olive or avocado oil. Use your hands to massage and squeeze the kale until it starts to soften. This should take 1-2 minutes.

Step 8

Divide the kale between 4 bowls or containers and top each with equal amounts of the roasted chickpeas, roasted sweet potato, sunflower seeds, and avocado. Drizzle with tahini sauce and enjoy right away, topped with hot sauce, lemon and more salt and pepper, if desired. If storing, keep the sauce separate until ready to eat.

Step 9

Assembled salads can be stored in the fridge for up to 3 days if the avocado and dressing are left off until serving.