Divide Brussels sprouts and kale among 4 single-serving lidded containers (you'll have about 3 ½ cups of greens in each container). Seal and refrigerate for up to 4 days.
Transfer 2 tablespoons tahini sauce into each of 4 small lidded containers; refrigerate for up to 4 days.
Just before serving each salad, drizzle with 1 portion of tahini sauce and toss well to coat. Top with ¼ cup roasted chickpeas and ¼ avocado.
