Drain, rinse and blot dry the canned chickpeas with paper towels. Heat 2 tablespoon oil in a saute pan over medium-high heat and add the chickpeas. Cook until crispy, stirring occasionally, about 5-7 minutes. Season with salt and pepper and 1 teaspoon lemon zest. Set aside.

Set up the breading station for the cauliflower steaks. Place ½ cup all-purpose in one bowl and 3 beaten eggs in another bowl. Combine 2 cups panko with 2 teaspoon salt, 1 teaspoon black pepper, 2 teaspoon Italian seasoning, 2 teaspoon garlic powder, and 1 teaspoon onion powder in a third bowl. Dredge the sliced cauliflower steaks in flour, dip in egg, and coat in the panko mixture.

Heat 2 tablespoon oil in a large saute pan over medium-low heat. Pan-fry the cauliflower until golden brown on both sides, about 5-7 minutes. If the cauliflower brown too quickly, reduce the heat to low. Remove the cauliflower and keep warm.

Wipe the saute pan clean and heat ¼ cup olive oil over medium-low heat. Add 2 anchovies and cook until the anchovies melt into the oil. Add the thinly sliced lemon, ½ cup chopped walnuts, and 1 minced shallot. Cook until the lemons are caramelized, walnuts are toasted, and shallots softened, about 3-4 minutes. Turn off the heat and add 1 tablespoon dijon mustard, 2 tablespoon capers, ¼ cup chopped parsley, and ¼ cup olive oil. Season the sauce with salt and pepper.

Make the whipped goat cheese by whipping together 4 ounces of goat cheese with 2 tablespoon milk in a blender or food processor.

Spoon the whipped goat cheese on the plate. Lay the cauliflower steaks on top followed by the chickpeas and the lemon walnut sauce. Serve immediately.