Drain chickpeas and reduce liquid (approximately 1 1/2 cups) to 1/2 cup in a pan on high heat for about 5 minutes. Cool mixture completely.
Place chickpea liquid (aquafaba) and cream of tartar in a stand mixer or large bowl.
Use whisk attachment or electric beaters to whip aquafaba on high speed for 2 minutes or until fluffy stiff peaks form, scraping down sides as needed.
Add in sugar, one tablespoon at a time, until mixture becomes glossy.
Zest oranges taking care not to zest the bitter white pith. Fold 2 teaspoons to the batter, setting aside remainder.
Line baking pan with parchment paper. Scoop mixture into pile on lined pan, using a spoon to smooth out into a 1-inch thickness that is approximately 10-inches wide.
Bake for 60 to 90 minutes or until circles are hard to the touch. Leaving on parchment paper, transfer to a wire rack to cool. Note: pavlova can stick to wire without parchment paper.
Add cashews to a pan and cover with water. Bring to a boil. Cook for 10 minutes.
Juice one orange. Drain and add cashews to blender. Add 1/3 cup orange juice, 2 tablespoons of filtered water, and raw honey. Blend for 1 minute or until completely smooth. Fold in 1 teaspoon orange zest. Cover and refrigerate until ready to use.
Using a knife, cut off both ends of the remaining oranges and grapefruit.
Cut off remaining pith. Cut citrus into rounds.
Deseed pomegranate by cutting in half and placing in water and using fingers to loosen out seeds (approximately 1 cup). Dry on a towel before using.
Top pavlova with cashew cream, citrus rounds, and pomegranate seeds right before serving. Note: the center will sink a bit from the weight of the cream and fruit.
2 (15-ounce) cans chickpeas 1/4 teaspoon cream of tartar 1/2 cup organic cane sugar 3 oranges 3/4 cup cashews 1 tablespoon raw honey (substitute agave nectar) 1 grapefruit 1 pomegranate