Soak cashews in a bowl of water for 1-3 hours. Drain and rinse.
To make the dressing, add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is smooth. You can add a little water if necessary to help with blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
To make the Parmesan cheese, add cashews and garlic into a food processor or high-speed blender and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
Destem the kale and then finely chop the leaves. Place into a large bowl. Chop up the romaine into bite-sized pieces.
Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
Add dressing onto lettuce and toss until fully coated. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.
