Ingredients: FOR THE ROASTED CHICKPEA CROUTONS: 1 (15-oz) can chickpeas (or 1.5 cups cooked) 1/2 teaspoon extra virgin olive oil 1/2 teaspoon fine grain sea salt 1/2 teaspoon garlic powder FOR THE DRESSING (MAKES 3/4-1 CUP): 1/2 cup raw cashews, soaked overnight 1/4 cup water 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice 1/2 tablespoon Dijon mustard 1/2 teaspoon garlic powder 1 small garlic clove (you can add another if you like it super potent) 1/2 tablespoon vegan Worcestershire sauce (I use Wizard's gluten-free brand) 2 teaspoons capers 1/2 teaspoon fine grain sea salt and pepper, or to taste FOR THE NUT AND SEED PARMESAN CHEESE (MAKES 1/2 CUP): 1/4 cup raw cashews 1 tablespoon raw sesame seeds 2 tablespoons hulled hemp seeds 1 tablespoon nutritional yeast (optional) 1 tablespoon extra virgin olive oil 1/2 teaspoon garlic powder fine grain sea salt, to taste FOR THE LETTUCE: 1 small/medium bunch Lacinato kale, destemmed (5 cups chopped) 2 small heads romaine lettuce (10 cups chopped) Directions: Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse. Roast chickpea croutons: Preheat oven to 400F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's ok if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder and salt and toss to coat. You can add a sprinkle of cayenne pepper if you like it spicy. Roast for 20 minutes at 400F, then gently roll the chickpeas around in the baking sheet, then roast for another 10-15 minutes, until lightly golden. They will firm up as they cool. Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside. Prepare the Parmesan cheese: Add cashews into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste. Prepare the lettuce: De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine. Assemble: Add dressing onto lettuce and toss until fully coated. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.