Kale Caesar Salad with Garlic Parm Roasted Delicata and Crispy Chickpeas

0 Preheat oven to 425 degrees convection bake.
1 Add the squash to a bowl and drizzle with olive oil if using. Sprinkle with breadcrumbs, nutritional yeast, garlic and sea salt and use your hands to combine the mixture. Pour onto a large metal baking sheet.
2 Sprinkle the chickpeas onto the baking sheet and season everything with a little sea salt and spread into an even, not too crowded layer. Press the breadcrumb mixture onto the squash to make sure it's evenly coated.
3 Transfer to the oven and bake for 25-35 minutes until golden and crisp, flipping halfway through.
4 Meanwhile, prepare your dressing by adding all ingredients to a blender, starting with 2 tbsp of water. Puree until smooth and creamy, and add more water if desired, and season to taste with salt and pepper.
5 Add the kale to a large serving bowl and top with the cooked squash and chickpeas.
6 Drizzle with dressing right before serving and enjoy!