Preheat oven to 450 Fahrenheit, ensuring oven racks are evenly spaced since you will be using two baking sheets in the oven at the same time.

Line two baking sheets with parchment paper.

Dice peppers and onions and transfer to one of your prepared baking sheets.

Season with 1/4 teaspoon salt and1/8 teaspoon pepper, then drizzle your 1/2 tablespoon tahini.

Mix to combine thoroughly and spread evenly over baking sheet.

Drain (without rinsing) a can of chickpeas (or use chickpeas you've cooked at home), reserving the aquafaba (chickpea liquid) for other uses. The chickpeas do not need to be dry.

Transfer to your second prepared baking sheet, and season with 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon garlic powder.

Toss to combine thoroughly, and spread evenly.

Set timer for 20 minutes and bake until peppers and onions are browning/lightly blackened on edges and corners and chickpeas are nicely browned.

Meanwhile, peel your orange and cut the segments to the size of your preference - I prefer to use small pieces (even though they're less aesthetic) because I like to get a little bit of everything in each bite.

Half your lemons and limes.

Give a rough chop to your walnuts and green onions - size these to your preference; I like keeping the pieces pretty small.

Chop kale finely with a knife or by pulsing in the food processor. (It's ok to leave the pieces large if you don't want to deal with chopping so finely.)

When onions and peppers are ready, place all salad ingredients in a bowl - don't forget to add your remaining 1/4 teaspoon salt to the salad, squeeze the lemon and lime juice into the salad, as well. Toss thoroughly, then taste and adjust with more lemon/lime juice if needed.

Give a final toss and enjoy!