Wash and dry your romaine and kale. Add the kale to a large salad bowl and drizzle with a teaspoon of olive oil. Massage the kale firmly with both hands for a full minute until it softens and darkens slightly in color. This step breaks down the tough fibers and makes the kale tender and pleasant to eat rather than chewy and bitter. Add the romaine on top.

Slice the cucumber lengthwise, then in half, then into ½ inch thick pieces. Halve the cherry tomatoes and olives. Dice the red onion. Add everything to the bowl along with the shredded red cabbage and the drained and rinsed chickpeas. If the chickpeas feel wet, pat them dry with a paper towel before adding -- wet chickpeas will make the salad watery.

Add the croutons, za'atar seasoning, and olive oil to a food processor. Pulse until broken down into small crumbs. You want a coarse, sandy texture -- not powder. Taste one. It should be nutty, herby, and crunchy. Set aside in a separate bowl until ready to serve.

Add the hummus, crushed garlic, lemon juice, olive oil, sesame oil, fresh basil, red pepper flakes, salt, and onion powder to a food processor or blender. Blend until completely smooth and creamy. Taste and adjust -- add more lemon if you want it brighter, more salt if it needs it, more red pepper flakes if you want heat. The dressing should be pourable but thick. If it feels too thick add a teaspoon of water to loosen it.

When ready to serve, scatter the za'atar breadcrumbs over the salad and drizzle the hummus dressing generously over everything. Toss gently and serve immediately. If you are serving later, keep the breadcrumbs and dressing separate and toss right before eating so the breadcrumbs stay crunchy.