Kale Chickpea Salad Roasted Potato With Tahini Mustard Maple Dressing

Pre-heat the oven to 425 degrees.
Line two baking sheets with parchment paper and add potatoes on 1 and chickpeas on the other.
Season both potatoes and chickpeas with olive oil, garlic powder, paprika, salt and pepper. Toss well to combine.
Place both baking sheets in the oven and roast for 30-35 mins flipping halfway. Keep an eye on the chickpeas, sometimes they are ready before the potatoes. The potatoes should be nice and crispy, so leave them in a little longer if needed.
Meanwhile, prepare the dressing by adding tahini, lemon juice, dijon, yellow mustard, maple syrup, salt and pepper into a mason jar. Place the lid on and shake well to combine. If the dressing is too thick, add water 1 tbsp at a time to thin it.
Cut the kale into small bite sized pieces, and massage with olive oil to soften the kale and remove the bitterness.
Assemble your salad or bowls by gently tossing the kale with potatoes, chickpeas, tahini dressing, and topping with vegan parmesan cheese if desired. Enjoy!