Drain chickpeas and rinse with cool water, running hands through chickpeas to remove loose skins.
Place chickpeas in small bowl with ½ tbsp. olive oil, turmeric, salt & pepper to taste.
Combine well and place on baking sheet.
Trim bottom of asparagus by breaking off woody ends.
Then I broke them in half before roasting.
Place asparagus halves in bowl with 1 tbsp. olive oil, salt & pepper to taste and combine.
Spread asparagus out on baking sheet leaving space between them allowing them to roast.
Place chickpeas and asparagus in preheated oven.
Bake 15 minutes, remove from oven and rotate. Cook another 5-7 minutes.
Remove from oven and set aside.
Meanwhile rinse Kale and remove hard outer stems.
Place Kale in large bowl with 1 tbsp. olive oil, 2 cloves minced garlic and massage with hands.
Set aside.
Dressing instructions:
Place tahini, lemon juice, minced garlic, water, coconut aminos, maple syrup, salt and cayenne pepper in medium mixing bowl and stir until thoroughly combine.
Top prepared Kale with roasted asparagus, chickpeas and then tahini dressing.
Notes
You may have some extra tahini dressing which is great on so many things. Perfect as a veggie dip or on other roasted veggies.