Rinse kale, spin and towel-dry until no water remains.
Remove thick center stems and slice leaves into 1/4-inch ribbons.
Rinse chickpeas until runoff is clear, drain 2 minutes and blot on a towel.
Whisk tahini, lemon, oil, maple, Dijon, garlic, cumin, salt and pepper; add cold water 1 tablespoon at a time until pourable.
Add exactly 2 tablespoons dressing to kale and massage 60 to 90 seconds, stopping when darker and reduced by one-quarter.
Add chickpeas, carrot, cabbage, bell pepper and parsley; toss with broad spoons.
Add half the remaining dressing, toss and rest 10 minutes; add more only until lightly coated.
Scatter sunflower seeds over portions immediately before serving.
