Croutons: 1 14 ounce can chickpeas, drained and rinsed 1 Tsp. olive oil 1/2 Tsp. Salt 1/2 Tsp. garlic powder 1/4 Tsp. cayenne pepper Dressing: 1/2 cup raw cashews (Soaked overnight) 1/4 cup water 2 Tbsp. Olive Oil 1 Tbsp. lemon juice 1/2 Tbsp. Dijon mustard 1/2 Tsp. garlic powder 1 Garlic Clove 1/2 Tbsp. vegan Worcestershire sauce 2 Tsp. capers Salt and Pepper to Taste Parmesan Topping: 1/3 cup raw cashews (Soaked overnight) 2 Tbsp. hulled hemp seeds 1 small garlic clove 1 Tbsp. nutritional yeast 1 Tbsp. olive oil 1/2 Tsp. garlic powder Salt to taste Lettuce: 1 small bunch kale, destemmed 1 small head romaine lettuce Directions: - Soak cashews overnight - Drain, rinse, dry the chickpeas. Place on baking sheet, drizzle with olive oil, garlic powder, and salt. Bake at 400 degrees Fahrenheit for 40 minutes (reposition and shuffle the tray half way through) - To make the dressing, add the dressing ingredients (except the salt) to a food processor and process until you reach the desired texture. Stir in salt after. - For the parmesan, process all ingredients until combined. Don't over process or the mixture will become pasty and oily. - Prep your lettuce and kale - Toss all ingredients together and serve If you make this recipe, be sure to post a photo on your social media and tag me!