For tahini parmesan caesar dressing:

• One third cup tahini
• Juice of one lemon
• 1 TBS dijon mustard
• 2 small cloves garlic, chopped
• 2 tsp soy sauce or tamari for gluten-free
• One fourth cup cashew parmesan
• 2 TBS chopped parsley
• Dashes of salt and pepper
• Water to thin

For crispy chickpeas:

• 3 TBS neutral oil
• 15 oz cooked chickpeas (one can), drained and rinsed
• 2 TBS nutritional yeast, or more parmesan (optional)
• 1 tsp ground cumin (optional)
• 1 tsp sea salt
• 1 TBS maple syrup
• 1 TBS crushed red pepper (optional)

For salad:

• 1 head curly kale (about 5 cups), washed and dried
• 1–2 cups sliced cabbage or Brussels sprouts, washed and dried
• One half avocado, sliced