Kale Salad with Roasted Chickpeas and Lemon Garlic Dill Dressing

1. To prepare the roasted chickpeas: Toss the chickpeas with olive oil, cumin, cayenne pepper, garlic powder, and oregano until well coated. Spread them on a baking sheet and roast in the oven until crispy. 
2. To make the vegan lemon garlic dill dressing: In a blender, combine the 1/4 cup raw soaked cashews, one large garlic clove, the juice of one lemon, 3 tablespoons of olive oil, and 1 tablespoon dried dill. Blend until the mixture is completely smooth and creamy. 
3. Assemble the salad: In a large serving bowl, combine the kale, roasted chickpeas, micro greens, and cherry tomatoes. Drizzle generously with the prepared vegan lemon garlic dill dressing and toss everything together until evenly coated. Serve immediately.