15min · 3 servings Ingredients: • 1/3 cup pepitas • 1/3 cup slivered almonds • 2 tablespoons tamari • 1 teaspoon ground cumin • ½ teaspoon paprika ¼ teaspoon chili powder Dressing: • 2/3 cup extra-virgin olive oil • 2 garlic cloves, finely minced or grated into dressing • 1 tablespoon Dijon mustard • 2 tablespoons fresh lemon juice • 1 tablespoon white wine vinegar 2 teaspoons maple syrup Salad: • 3 cups chopped kale • 1 ½ cups cooked quinoa • 2/3 cups pomegranate seeds, chopped apple, or blueberries • 1 (15-ounce) can chickpeas, drained and rinsed • 1/3 cup chopped parsley • 1 medium avocado