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Preheat the oven: preheat your oven to 400°f (200°c).
Roast the chickpeas: 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. remove halfway through and toss to ensure even cooking.
Prepare the dressing: 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.
Massage the kale: place the thinly sliced kale in a large mixing bowl and lightly massage it with a tiny bit of oil.
Assemble the salad: 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.
Serve: divide the salad among serving plates or bowls. drizzle with the remaining dressing if desired. enjoy your happy hormone vegan lemon kale caesar salad!
For the quinoa flatbread, blend the ingredients in a food processor until a thick and smooth paste forms. add to a parchment lined baking pan and spread out to about ¼ in thick. bake at 350 for 22-25 minutes. top with the salad.