Begin by placing the chopped kale into a large mixing bowl. Drizzle it with olive oil and sprinkle with kosher salt. Massage the kale for about 2-3 minutes until it softens and becomes vibrant in color.
Next, take your Brussels sprouts and red cabbage. Shred them finely and toss them into the kale bowl, mixing well to combine the flavors.
Dice your red peppers, cucumber, and red onion into bite-sized pieces. Add these along with the chickpeas to the bowl, stirring to ensure even distribution of all those delicious ingredients.
In a separate bowl, whisk together tahini, yogurt or mayo, warm water, lemon juice, apple cider vinegar, minced garlic, your sweetener of choice, and a pinch of salt and pepper. Blend until the dressing is smooth and creamy.
Pour half of the dressing over the salad composition and gently toss to coat the ingredients. Add the toasted pepitas on top, and drizzle with additional dressing according to your taste.
Before serving, make sure to taste your salad and adjust any seasoning if necessary. Allow it to rest for about 10 minutes to let the flavors meld beautifully.
Notes
Top with fresh herbs for an extra burst of flavor.