To make the creamy herb dressing, combine the olive oil, water, 2 tablespoons of lemon juice, nutritional yeast, hemp seeds, dill, parsley, onion powder, and sea salt in a high-powered blender until smooth. Refrigerate until ready to assemble salad.

Finely chop kale into ribbons/shreds. Massage with the juice from 1/2 lemon and a pinch of sea salt with your hands for a few minutes until the kale is softened and wilted.

In a bowl, combine chickpeas with the juice of 1/2 lemon, parsley, cayenne, sea salt and black pepper to taste until well combined. Refrigerate until ready to assemble the salad.

Prepare the avocado and rest of your vegetables for the salad. Make sure all the veggies are cut to uniform pieces. Place all the ingredients in a bowl. Sprinkle the pumpkin, sunflower and hemp seeds, and drizzle the dressing onto the salad. Enjoy!

Note: You can store all the components separately in the fridge and assemble the salads to go every day of the week for lunch/dinner.