Tear the kale into bite-size pieces and place in a large bowl. Drizzle with the olive oil and sprinkle with a pinch of salt. Use your hands to massage the leaves until they wilt.

Add the romaine and toss. Drizzle with half the dressing and toss again.

Transfer to a serving bowl and top with the croutons and Parmesan. Add more dressing, roasted chickpeas, and avocado, if desired, and serve.