Vegan Caesar Salad with Garlicky Za’atar Matzo

For the salad

• 1 bunch kale
• 1 lb. Brussels sprouts
• 1 bunch Tokyo bekana cabbage (you can use 1/4 green cabbage or 1 bunch baby bok choy if you can't find this)
• 1 scallion, trimmed and sliced into 1/4" pieces

For the topping

• 3 pieces matzo
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, grated with a microplane
• 2 teaspoons za'atar

For the dressing

• 2 garlic cloves
• Juice of 2 lemons
• 1/4 cup extra virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup tahini
• 2 tablespoons white vinegar
• 1 tablespoon capers with juice
• 1 cup canned chickpeas, drained and rinsed
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 tablespoon Dijon mustard