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Coat the chickpeas in the olive oil and sea salt and roast for around 35 mins.
Chop the cauliflower and broccoli into bite size pieces, coat in the olive oil, turmeric and paprika and roast for around 20 mins.
While the veggies are in the oven, make the dressing by adding the tahini, miso and apple cider vinegar to a jar and shaking until combined.
Add the puy lentils to a large serving bowl, then add the roasted veggies, kale and chickpeas.
Drizzle the dressing over the salad and mix everything together until combined.
Finish with a sprinkle of mixed seeds for extra crunch and plant points.