Mexican-Inspired Chopped Salad

Name: Mexican-Inspired Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 14.5 ounce can chickpeas - drained, rinsed and peeled; 1 tablespoon extra virgin olive oil; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon dried oregano; 1 teaspoon kosher salt; ¼ teaspoon cayenne pepper - plus more to taste (optional); 6 ounces cured chorizo - casing removed and diced into small cubes - I used Gusto Smoked Paprika chorizo; ¼ cup extra virgin olive oil; 2 tablespoons fresh lime juice; 2 tablespoons red wine vinegar; 1 teaspoon Honey; 1 teaspoon Dried oregano; ½ teaspoon Kosher salt; ½ teaspoon Freshly ground black pepper; 1 large shallot, cut in half lengthwise and thinly sliced (about 1/2 cup); 4-6 cups chopped romaine lettuce (1 large head); 4 cups thinly-sliced and de-ribbed lacinato kale (I large bunch); ½ cup peppadew peppers - drained and chopped; 1 cup thinly-sliced rainbow radish; 1 Fresno chile (thinly-sliced (optional)); 3 ounces cotija cheese - crumbled; 1 large avocado - diced; ¼ cup toasted pepitas; Salt and pepper - to taste