To Roast the Sweet Potatoes and Chickpeas:

Begin by preheating the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.

In two separate bowls, add the cubed sweet potatoes and chickpeas along with equally divided amounts of olive oil and all the seasonings, gently mixing everything together until sweet potatoes and chickpeas are fully coated in their own bowls.

Line the sweet potatoes side by side unto the baking sheet (in a single layer) followed by the chickpeas (grouped together in a single layer) and bake for 20-25 minutes or until sweet potatoes and chickpeas are charred and golden. Remove from oven and let cool slightly.

Chop and Massage Kale:

Strip the leaves from 2 large bunches kale and discard the stems if you haven't already.

Roughly chop the leaves and add them to a large bowl.

Drizzle about 1-2 teaspoons of lemon juice or olive oil atop chopped kale and using clean hands, rub together the kale gently for about 2-3 minutes to soften the leaves and help to infuse the 'flavors' of the kale.

To Assemble the Salad:

On a large cutting board, add half of the kale followed half the amount of the following: roasted sweet potatoes, chickpeas, cucumber slices, tomatoes, avocado, onion, and jalapeños; and using a 'salad chopper', precisely chop everything together (working your hands to keep them together when needed) until ingredients are cut 'fine'.

Add chopped ingredients into a large serving bowl and REPEAT with the remaining half of the ingredients.

To serve, add the chopped salad to your bowl(s), drizzle with chipotle dressing, and add your favorite toppings like grated vegan parmesan, croutons, etc. if desired.