For the salad (Serves 2)

1. In a small bowl, combine the chickpeas cumin, chili powder, and salt. Set aside.
2. In a small skillet, add the olive oil and heat over medium heat for 30 seconds.
3. Add the bread crumbs and za’atar seasoning and stir to combine.
4. Toast for 2-3 minutes until breadcrumbs become golden brown, then set aside.
5. Add all the dressing ingredients to a blender of food processor and blend until smooth.
6. In two large bowls, divide the kale, romaine, cucumbers, tomatoes, cabbage, banana peppers, chickpeas, and toasted bread crumbs.
7. Drizzle with dressing and toss to combine.

For the dressing (makes 1 1/2 cups)

1. Place the pine nuts, lemon juice, white wine vin, Dijon, garlic, salt, pepper, and Parmesan into a blender or food processor.
2. Blend on low or medium speed. After about 15 seconds, stop the blender and scrape down the sides to make sure everything gets incorporated thoroughly.
3. Blend again, and if it needs more liquid to all come together, add in ¼ of the olive oil.
4. When the mixture is smooth and you no longer see large chunks of pine nuts or parmesan, add in the remaining oil and blend until everything is combined. Taste and adjust the seasoning if need be.