Avocado Ranch Salad with Crispy Chickpeas

Heat the oven to 400 degrees. Ensure chickpeas are completely pat dry, then add to a medium baking sheet. Drizzle with 2 tbsp olive oil, and season with cumin, cayenne, salt and pepper. Bake until chickpeas are crisp and golden, for about 25-30 minutes. Stir about 15 minutes into baking. Let cool completely. While the oven is still hot, bump the temperature up to 425 degrees, toss the sourdough pieces with remaining 1 tbsp olive oil, salt, pepper, and red pepper flakes. Bake until golden and crispy, about 10 minutes. Let cool. For the dressing, add avocado, pickle brine, dill, lemon, garlic, salt, pepper to a high speed blender, along with a splash of water (start with 1/4 cup). Blend on high until completely smooth - add an extra splash of water if needed. Adjust to taste with salt and pepper. Assemble the salad by combining the romaine, massaged kale, radishes, onions, tomatoes, chopped dill, crispy chickpeas, and croutons. Toss with dressing. Enjoy!