Make the ½ lb garbanzo beans, either in the pressure cooker or in a slow cooker (after soaking only). Refer to the main page on beans. Do not add any spices.
Salad
Heat the toaster oven to 400 degrees on speed convection. On a small baking sheet, toss the 2 cups sourdough bread (chopped) with 2 tbsp extra-virgin olive oil and add salt and pepper generously. Bake for about 8-10 minutes.
While that bakes, prepare the ½ lb garbanzo beans. Drain them (save the liquid for this or other projects). Dry them thoroughly; use kitchen towels and then paper towels. Toss with 2 tbsp extra-virgin olive oil and add salt and pepper generously. Drain the oil off. Then add to a parchment-paper-lined sheet pan, ensuring they are not crowded. You may want to do two patches if using the toaster oven.
Dressing
To a high-speed blender, add the 1 cup whole unroasted cashews, ¼ cup nutritional yeast, ¼ cup lemon juice, 3 cloves garlic, 2 tsp caper jar brine, 1 tsp Dijon mustard, 1 tsp white miso paste, ¾ tsp kosher salt, ½ tsp pepper, and ¾ cup water (or aquafaba for extra creamy).
Blend until completely smooth, 3-4 minutes, scraping the sides with a rubber spatula every minute or so, at least.
Finish
When ready, prepare and chop the 1 large head romaine lettuce and 1 large bunch lacinato kale. Add the chopped kale to a large bowl, along with the dressing. Massage the kale with your grubby little hands until softened.
Add the lettuce, croutons, and half the chickpeas. Toss to coat and season with salt and pepper. Sprinkle with more nutritional yeast. Top with remaining roasted chickpeas.
Notes
Makes 4 servings, at least at those nutrition facts