Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Remove and discard any large stems from kale if necessary; chop into bite-size pieces. Zest and quarter lemon. Drain and rinse beans.

Toss broccoli on a baking sheet with 2 tsp olive oil (4 tsp for 4 servings), salt, and pepper. Roast on top rack, tossing halfway through, until lightly browned, 15-20 minutes.

Place kale in a large bowl; add a drizzle of olive oil (large drizzle for 4 servings) and a pinch of salt. Using your hands, massage (similar to how you would knead dough) until leaves are tender, 1-2 minutes.

Heat a drizzle of olive oil (large drizzle for 4 servings) in a small pan over medium-high heat. Add panko and cook, stirring, until golden brown, 2-3 minutes.

Remove from heat. Stir in lemon zest, half the garlic powder, half the nutritional yeast, a pinch of salt, and pepper. Transfer to a small bowl.

In a second small bowl, whisk together mayonnaise, mustard, remaining garlic powder, remaining nutritional yeast, ½ tsp Worcestershire sauce, and juice from one lemon wedge (1 tsp Worcestershire sauce and juice from two lemon wedges for 4 servings). (Save any remaining Worcestershire sauce for another use.) Set aside.

Halve ciabatta and toast until golden brown.

Lightly drizzle cut sides with olive oil. Halve on a diagonal.

To bowl with kale, add broccoli, beans, and dressing; toss to combine. Taste and season with salt and pepper if desired.

Divide salad between plates. Top with toasted panko and as many chili flakes as you like. Serve with ciabatta points and remaining lemon wedges on the side.