Sprinkle in the salt-free seasoning, garlic salt, and pepper, and sauté for another minute or so. Once they’re done to your liking, remove the chickpeas to a plate so they can cool.
Meanwhile, combine the dressing ingredients in a small bowl and whisk together until smooth. Set aside.
Strip the (clean, of course) kale leaves off the stems. Cut into narrow ribbons and place in a mixing bowl.
Rub a little olive oil onto your palms and massage the kale until it softens and turns a brighter shade of green. This should take less than a minute.
Remove the stem end from the lettuce and cut into narrow ribbons crosswise. If some of the ribbons are too long, give them one cut int the opposite direction. Add to the bowl with the kale and toss together.
Pour the dressing onto the kale and lettuce and stir in until everything is evenly coated.
Spread the kale and lettuce mixture onto a serving platter. Sprinkle with some extra vegan Parmesan, and top with the chickpeas.
Serve at once, passing around some extra vegan Parmesan for topping individual servings, if you’d like.
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