Preheat oven to 375 degrees Fahrenheit or 190 celsius and line a baking sheet with parchment paper. Rinse and dry garbanzo beans. Pour garbanzo beans into a large mixing bowl and add 1 tbsp of oil and 2 tbsp of taco seasoning. Toss to combine. Spread evenly over the parchment-lined baking sheet. Bake in the oven for 20-25 minutes or until crispy. Let cool for 5 minutes
In a small mixing bowl add veganaise, lemon juice, chopped capers, brine, olive oil, Worcestershire, garlic, tremella, and a pinch of salt and pepper. Whisk together until combined. Feel free to adjust ingredients to your personal taste
Once you have washed and dried your kale tear or cut it into small bite-sized pieces. Place kale in a large salad bowl and toss with lemon and olive oil. Gently massage the kale for a couple of minutes to soften up the texture
Add in the caesar dressing and toss to combine. Sprinkle with vegan Parmesan and add in the desired amount of seasoned chickpeas
Enjoy your delicious Mexican kale caesar salad with spiced chickpeas and tremella!