prep the kale add the finely chopped kale to a large bowl. drizzle with a little avocado oil and a pinch of sea salt. massage with your hands for 1–2 minutes until softened and darker in color. set aside.

roast the vegetables preheat the oven to 400°f. add the diced asparagus, sliced leeks, and shredded brussels sprouts to a baking sheet. drizzle with avocado oil and season with garlic powder, onion powder, and sea salt. toss well. bake for 10 minutes, remove from the oven, flip and toss, then return to the oven for another 7–8 minutes until tender and lightly caramelized. set aside.

make the chickpea croutons on a separate baking sheet, add the torn sourdough pieces and rinsed chickpeas. drizzle with avocado oil and sprinkle with sea salt. toss to coat evenly. bake at 400°f for 10 minutes, toss, then bake another 10 minutes until the bread is golden and crisp and the chickpeas are crunchy.

make the dressing in a bowl, whisk together the greek yogurt, mayo, liquid aminos, worcestershire sauce, lemon juice, maple syrup, grated garlic, parmesan, dijon mustard, salt, and pepper. slowly whisk in the filtered water until the dressing reaches a pourable but creamy consistency.

assemble the salad add the roasted vegetables, chickpeas, and sourdough croutons to the bowl with the massaged kale. sprinkle in the sunflower seeds and parmesan. drizzle with the dressing and toss well to combine. taste and adjust salt and pepper as needed.