Preheat oven to 425 degrees F.

Soak cashews in enough boiling water to fully cover the nuts. Let sit for 30 minutes.

Place the poblano on a baking sheet and roast in the oven for 15 minutes or until charred. Remove from the oven and transfer to a bowl. Cover with plastic wrap and let sit for 10 minutes. Carefully remove the skin, stem, and seeds from the pepper.

Blend the cashews with the roasted poblano, olive oil, parsley, dill, lemon juice, water, garlic, salt, and pepper. Set aside.

Pickle the jicama. Combine the boiling water with vinegar, sugar, and salt, stirring until the sugar has dissolved. Pour the mixture over the thinly sliced jicama and let sit for 30 minutes or overnight.

Drain the chickpeas and rinse in water. Pat dry the beans with clean kitchen towels until completely dry. Heat 2 tablespoon oil in a large saute pan over medium-high heat and add the chickpeas. Cook the beans until golden brown and crispy. Season with dried oregano, garlic powder, salt, and pepper.

Remove the chickpeas and wipe the skillet clean. Heat another tablespoon oil and saute the corn until lightly charred. Season with salt and pepper.

Assemble the salads. Portion the Tuscan kale and arugula into two bowls. Top the salads with the pickled jicama, crispy chickpeas, sauteed corn, boiled egg, cherry tomatoes, snap peas, and feta. Serve with the cashew poblano ranch dressing.