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Massage kale in evoo and salt.
Combine ¼ c greek yogurt, 1 tsp mayo, ½ tbsp dijon, 1ish tbsp freshly grated parm, 2-3 minced garlic cloves, juice of ½ a lemon, 1 tbsp evoo, and s&p to taste for the dressing.
Mix or shake dressing until well combined.
Set dressing aside in the fridge until ready to serve.
Assemble salad with massaged kale, pepitas, hemp seeds, pickled red onions, diced avocado, crispy seasoned chickpeas, croutons, creamy caesar dressing, freshly grated parm, and pepper flakes.