Heat your oven to 400 degrees.

Place the garbanzo beans in a strainer and rinse under cold water. Dry very well and place on a baking sheet. Toss with the olive oil, garlic powder, and salt and bake in the oven for 20 to 30 minutes until the garbanzo beans are crispy. Set aside to cool.

In a small Cuisinart or blender add the cashews and garlic cloves. Pulse 10 to 12 times until the mixture is like a paste. Add the red wine vinegar, lemon juice, mustard, nutritional yeast, capers, and olive oil. Turn on the blender for about a minute until everything is combined and you have a creamy dressing. If the dressing is too thick add a tablespoon or two of water and pulse a few more times. Set aside.

If your kale is soft the best thing you can do is hydrate it! Remove the kale from the stem by holding the base of the kale stem and with your thumb and first finger pull down to remove the leaves from the stem. Place the kale in a bowl of cold water and place it in the fridge for an hour or two, this will do magic for your kale and actually, for any limp vegetables you have in your fridge.
Rinse and dry your kale well. Stack 5 or 6 kale leaves and cut into very thin strips, place in a serving bowl. Once all the kale is cut, add the dressing to the kale and massage with your hands. Pour on the cooled garbanzo beans and top the salad with a little more nutritional yeast and enjoy. Trust me. There will be nothing left!