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Preheat oven to 425F. Place the pre-cooked potatoes in a mixing bowl with 1 tbsp of oil, nutritional yeast and pinch of salt. Toss to coat, place on one side of a large baking tray. Smash the potatoes with your fingers to rough them up.
To the same bowl add the chickpeas with 1 tbsp oil and pinch of salt. Toss to coat then add to opposite side of the baking tray. Spread out into one even layer before placing on the bottom rack of oven to roast for 20 mins.
Sprinkle the tray with the dill and 1 tsp of garlic powder. Give everything a toss then place back in the oven to bake for 10-15 mins.
Add the broccoli to the same bowl with the remaining ½ tbsp of oil, ½ tsp garlic, coriander, thyme and a pinch of salt. Toss together to coat then place the florets cut side down on a baking tray and bake on the middle rack for 20-25 mins or until the bottoms have caramelized. Once cooked, roughly chop the broccoli.
Add the kale to a mixing bowl with 2 tbsp of the green goddess dressing and a pinch of salt, then massage into the greens to soften. Add lettuce, broccoli, potatoes and ½ cup of dressing and toss to coat. Portion and serve with chickpeas and pickled onions.