1. Preheat oven to 375° F and line a baking sheet with parchment.

2. Toss the potatoes, garbanzo beans.

3 tablespoons of olive oil, and all the spices together on the baking sheet. Spread out evenly and bake for 20 minutes; after 20 minutes, stir and continue baking for 20 minutes more.

3. Slice the kale leaves into thin pieces and add them to a large bowl with the remaining ½ tablespoon of olive oil and a generous pinch of salt. Use your hands to thoroughly massage and mix the kale until it has softened slightly and turned a brighter shade of green, about one minute. Set aside.

4. Combine all dressing ingredients in a blender and blend until smooth.

5. Just before the potatoes and garbanzo beans are done, toss the kale with about half the dressing and dice the avocado.

6. Gently toss the potatoes, garbanzo beans, avocado, and pumpkin seeds with the kale. Serve immediately with remaining dressing drizzled over the salad.