Decoratively assemble in serving bowls the chickpeas, pumpkin, quinoa, beans, cabbage, capsicum, cucumber, radish and rocket, finishing with the avocado.
Heat a large frypan over a high heat and spray with oil. Lightly fry the tofu until lightly golden brown, then place onto the salads.
Combine in a jar the oil, lemon, juice and maple syrup and mustard, season with salt and pepper and shake until combined. Drizzle the dressing over the salad then sprinkle with sesame seeds. Serve immediately.