Crispy quinoa kale peach salad

• 1 1/2 cup cooked quinoa 
• 1 1/4 cups canned and washed chickpeas 
• 2 cups sliced and diced sweet potatoes 
• 2 cups sliced yellow peaches (sub with diced apples or pears) 
• 2 cups kale, washed and stems removed 
• 1 cup chopped brown dates (sub with dried cranberries and raisins)
• 1/2 cup mixed seeds 
• 1 cup chopped almonds 
• olive oil 
• 1 tsp cinnamon 
• 1 tsp ground cumin 
• 1 tbsp raw honey or syrup 
• 1 tbsp lemon juice 
• slivers of vegan parmesan or feta 

Salad dressing 

• 1/4 cup Dijon mustard 
• 1/4 cup apple cider vinegar 
• 1/4 cup honey or syrup of choice 
• 1 tbsp soy sauce 
• 1 tbsp sweet Dukkah from The old stone mill or sub with za’atar or sumac and some crushed nuts 
• 1-2 tbsp olive oil or sesame oil 
• salt and pepper to taste