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.
