FOR THE CHICKPEAS: Preheat oven to 400. Drain, rinse, drain again. Dry chickpeas iIn a kitchen towel, rubbing gently to dislodge any loose skins. Discard skins and rub to further dry chickpeas. The dryer they are, the crispier they'll get while roasting. Spread chickpeas out on rimmed baking sheet. Drizzle with oil and spices then toss well. Roast for 30 minutes, stir (or shake the pan) and then continue roasting for another 10-15 minutes, until crispy.

FOR THE KALE: Strip leaves from stems. Wash and pat dry. Break into bite sized pieces, place in large bowl, and gently massage with your hands. This will break up the fibrous material, making the kale more palatable and digestible.

FOR THE DRESSING: Pour Tahini into a small bowl. Zest the lemon and garlic into bowl and whisk together. Squeeze lemon over bowl. Chop most of the capers until they resemble a paste. Add chopped capers along with remaining iIngredients and whisk until well mixed. Mix iIn additional teaspoon of whole capers, plus more, if desired. Taste for seasoning, adding more pepper, lemon juice or nutritional yeast as desired. If dressing is still too thick for your taste, add more water 1 Tablespoon at a time.

ASSEMBLE SALAD: Pour dressing over kale (start with ½ cup) and mix well. Add more dressing as needed to moisten. Sprinkle croutons (again, start slow and add more as needed)over dressed salad and serve.