Directions

1. Place the kale, cabbage, cucumber, coconut flakes, pumpkin seeds, sunflower seeds and sesame seeds in a large bowl.
2. Whisk together all the dressing ingredients in a small bowl. Pour the dressing on the salad, season to taste with salt and pepper, and toss well to combine. Set aside to let the flavours develop.
3. Meanwhile, heat the oil in a medium skillet on a medium heat. Add the chickpeas and pan-fry for 8 to 10 minutes, until crispy.
4. Add the chickpeas to the salad and toss to combine.
5. Place half the salad in a bowl for tonight’s dinner and store the rest in an airtight container for tomorrow’s lunch.