Prep the kale: Rinse kale leaves under running water to remove any dirt. Pat dry with a dish towel/paper towel or use a salad spinner to remove excess water. Remove stems from the kale. Thinly slice kale leaves into bite sized strips, about 1 by 2 inches each. Roughly chop the stems if you wish to include them in the salad.
Make the dressing by whisking together in the tahini, lemon juice, coconut aminos, salt, and optional red pepper flakes in a small bowl. Add water 1 tablespoon at a time to thin to a pourable consistency.
Combine the kale and dressing. Use clean hands to lightly massage the kale for about 30 seconds.
Add the remaining ingredients: chickpeas, shredded carrots, goat cheese, pumpkin seeds, sunflower seeds and raisins. Serve as is or chill for an hour to meld the flavors before serving.
Kale: One bunch of kale is usually 5-8 ounces. Lacinato/Tuscan kale also works. You can save prep time by using pre-sliced packaged kale.
Salt: If using raw, unsalted sunflower seeds and pumpkin seeds I recommend adding a sprinkle of kosher salt to the salad.
Making in advance: All ingredients can be prepped in advance. The kale and tahini dressing can be refrigerated separately for up to a week.
Leftovers: Once dressed, the salad is best enjoyed within 3 days.