Preheat your oven to 400°F (200°C).

In a bowl, toss the chickpeas with avocado oil until evenly coated. Spread them out on a baking sheet and roast in the preheated oven for 20-25 minutes or until crispy, removing halfway through to toss.

In a small bowl, whisk together tahini, coconut yogurt, dijon mustard, lemon juice, water, garlic powder, onion powder, and miso paste until smooth. Adjust the consistency with more water if necessary.

Place the thinly sliced kale in a large mixing bowl and lightly massage it with a tiny bit of oil.

Add the roasted chickpeas, toasted bread crumbs, pumpkin seeds, hemp hearts, and diced avocado to the bowl with the kale. Add the dressing and toss everything together until well combined.

Divide the salad among serving plates or bowls. Drizzle with the remaining dressing if desired.

For the quinoa flatbread, blend the soaked quinoa, garlic powder, onion powder, and sea salt in a food processor until a thick and smooth paste forms. Add to a parchment lined baking pan and spread out to about 1/4 inch thick. Bake at 350°F for 22-25 minutes. Top with the salad.