Kale and Spiced Pumpkin Salad with Figs Recipe - Forks Over Knives

Ingredients

• 2 15-oz. cans no-salt-added chickpeas
• 1 teaspoon paprika
• 1 teaspoon sea salt
• ¼ teaspoon ground allspice
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cinnamon
• 1 1- to 1¼-pound pie pumpkin or acorn squash
• 2 medium turnips or kohlrabi (12 oz. total)
• 3 tablespoons tahini
• 1 teaspoon pure maple syrup
• ¼ cup lemon juice
• 8 cups torn fresh kale, tough stems removed
• 6 fresh or dried figs, stemmed and halved or quartered
• 2 tablespoons toasted pepitas