Roast chickpea croutons: Preheat oven to 400°F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it’s okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F, then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.
Prepare the dressing: Add the Vegenaise and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. Add salt to taste and adjust other seasonings, if desired. Set aside.
Prepare the lettuce: De-stem the kale and then finely chop the leaves. Wash and dry and place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and 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. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas, avocado and Parmesan cheese. Serve immediately.