Preheat the oven to 425F (218C).

In a bowl add the chickpeas with the oil and spices. Toss to coat them well. Add to a baking sheet lined with parchment paper. Bake for 35-40 minutes until crispy.

Cut the cauliflower into florets and wash it.

In a bowl mix the chickpea flour and water together to make an egg replacer.

Add the spices to the breadcrumbs and mix together.

Take the cauliflower and add in into the chickpea "egg" and toss them to coat. Then add them to breadcrumbs and toss to coat. This is a light breading they do not be perfectly coated.

Add them to a baking sheet lined with parchment paper and bake for 25 minutes.

Prepare the dressing by adding all the ingredients into a jar. I like to add about half the water first and add more until I reach my desired consistency. Shake the jar up and add water in as needed.

Once the cauliflower is done place it in a bowl and drizzle the buffalo sauce on top. Toss to coat, place them back in the turned off oven and keep them in there until you are ready to eat.

Massage the kale for about 5-10 minutes with 1 tsp of apple cider vinegar. This helps to break the kale down and make it much more tender. It should reduce in size significantly and turn a very dark green.

Add in chopped up romaine to the kale. Drizzle with about ⅓ of the dressing and toss to coat.

Then add the crispy chickpeas, buffalo cauliflower and rest of the dressing on top.