Preheat the oven to 400°F. Line a baking sheet with parchment and set aside.
Drain the sunflower seeds and place them in an upright blender. Add the lemon juice, nutritional yeast, tamari, tahini, dijon, garlic, olive oil, maple syrup, salt, pepper, and 1/4 cup of water. Blend on high until you have a smooth mixture.
Slowly add more water by the teaspoon until you have a dressing that will run off the back of a spoon. Scrape the dressing into a sealable container and refrigerate until ready to use.
For the pine nut “parm”, in a food processor or dry ingredient-friendly blender pitcher, combine the pine nuts, sesame seeds, lemon zest, nutritional yeast, salt, and pepper. Blend/Pulse until you have a crumbly mixture. Check it for seasoning and adjust if necessary. Set aside.
Towel dry the cooked chickpeas and place them on the parchment-lined baking sheet. Sprinkle the smoked paprika, tamari, maple syrup, salt, and pepper over top. Toss chickpeas lightly to coat and slide the tray into the oven.
Roast chickpeas until slightly crispy, about 20 minutes, making sure to stir them around once or twice. Set aside.
While chickpeas are roasting, slice kale, brussels sprouts, and cabbage into slaw-appropriate shreds. I knifed the kale and mandolin-sliced the brussels sprouts and cabbage.
Place all veggie shreds in a large bowl and toss with about half of the caesar dressing, a little extra lemon juice, some salt, and pepper.
Sprinkle the pine nut “parm” and smoky chickpeas on top to finish and serve immediately.
