Mexican-Inspired Chopped Salad

Name: Mexican-Inspired Chopped Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 (14.5-ounce) can chickpeas; 1 tablespoon extra virgin olive oil; 1 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper, (plus more to taste (optional)); 6 ounces cured chorizo, (casing removed and diced into small cubes); 1/4 cup extra virgin olive oil; 2 tablespoons freshly squeezed lime juice; 2 tablespoons red wine vinegar; 1 teaspoon honey; 1 teaspoon dried oregano; 1/2 teaspoon kosher salt; 1/2 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 ((from about 1 large head)); 4 cups thinly sliced and de-ribbed lacinato kale ((from about 1 large bunch)); 1/2 cup peppadew peppers, (drained and chopped); 1 cup thinly sliced rainbow radishes; 1 Fresno chile, (thinly sliced (optional)); 3 ounces cotija cheese, (crumbled); 1 large avocado, diced (diced); 1/4 cup toasted pepitas; kosher salt, (to taste); freshly ground black pepper, (to taste)