Whisk all dressing ingredients together until fully combined. Add more soymilk to thin consistency or mayonnaise to thicken consistency. Refrigerate until use. Yields 1½ cups. Store extra salad dressing in the refrigerator for up to 3 days.

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Rinse and drain chickpeas, then pat dry with a paper towel. Transfer chickpeas to a baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper.

Bake for 20 mins or until chickpeas are golden and crunchy. Set aside to cool slightly.

Combine kale, Brussel sprouts, avocado and red onion in a large salad bowl and toss to combine. Add roasted chickpeas. Drizzle with prepared salad dressing and serve immediately.