Preheat the oven to 400°F and line a baking sheet with parchment paper or a silpat.
In a large bowl mix the chickpeas, sesame seeds, sunflower seeds, pumpkin seeds, 3 Tbsp melted coconut oil, cumin, garlic powder, coriander, 1/2 tsp pepper, paprika, turmeric and cayenne pepper. Spread out on the baking sheet and cook for 30-40 minutes, stirring every 10 minutes.
Place the cashews (or use sesame seeds for a nut free version) and garlic in a food processor and pulse until minced. Add the tahini, miso paste, apple cider vinegar, lemon juice, nutritional yeast, 3 tbsp coconut oil, water, tamari and 1 tsp pepper and blend until smooth. The dressing will be much thicker than regular salad dressing.
In a large bowl massage dressing into the kale. Top with the avocado and sprinkle with the crispy chickpea and seed mixture.