Combine all dressing ingredients in a high-speed blender, blend until smooth. Set aside.
Place a pan over medium heat, toast the pumpkin seeds for about 6 minutes, checking them regularly so as not to burn. Once they start to brown a little they are good to go and set aside in a separate bowl.
Using the same pan, toast the coconut flakes in the pan. Keep a close eye on the coconut for 5 minutes. Then remove from the pan.
Chop the romaine, cucumber, green onion and avocado (if using). Add the veggies, hemp seeds, coconut, pumpkins seeds, (and chickpeas, if using) to a big salad bowl. Toss with the dressing. Top with nutritional yeast and pepper. ENJOY!