Preheat air fryer to 400 degrees.

Drain and rinse chickpeas. Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ½-inch cubes.

Coat air fryer basket with nonstick cooking spray.

Toss chickpeas in a large bowl with a drizzle of olive oil, Ranch Spice, salt, and pepper. Transfer to air fryer basket.

In same bowl, toss tofu with half the garlic powder (you’ll use the rest later), salt, and pepper.

Push chickpeas to one side of air fryer basket and add tofu to empty side (for 4 servings, you may need to work in batches). Reserve bowl.

Air-fry until tofu and chickpeas are lightly browned and slightly crispy, 7-9 minutes.

Meanwhile, wash and dry produce.

Remove and discard any large stems from kale; chop leaves into bite-size pieces. Quarter lemon. Halve tomatoes. 

To bowl used for tofu, add kale and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.

In a small bowl, combine dressing, mayonnaise, remaining garlic powder, juice from half the lemon, salt, and pepper.

Once chickpeas and tofu are done, add to bowl with kale along with tomatoes and dressing. Toss to combine.

Taste and season with salt, pepper, and more lemon juice if desired.