Start by rinsing the Lacinato kale thoroughly, then chop it into bite-sized pieces.

In a large bowl, combine the chopped kale, Brussels sprouts, shredded red cabbage, diced red peppers, and chopped red onion. Mix well.

Rinse and drain the chickpeas, then gently fold them into the bowl with the vegetables.

In a separate bowl, whisk together tahini, yogurt, warm water, apple cider vinegar, minced garlic, maple syrup, Kosher salt, pepper, and extra virgin olive oil until smooth.

Pour the dressing over the salad mixture and toss well to coat the ingredients.

Sprinkle toasted pepitas on top before serving.