Preheat the oven to 375ºF.
Drain and rinse the chickpeas then transfer them to a medium bowl. Top with olive oil, garlic, salt and pepper, and stir to combine. Transfer chickpeas to a baking sheet and roast for 40 – 45 minutes, until golden brown and crispy, shaking the pan every 15 minutes times to avoid burning.
While the chickpeas are cooking, prepare the dressing. Add all the dressing ingredients into a blender or food processor and blend on high until smooth and creamy. Transfer to a container and set aside.
For the salad, wash the kale leaves thoroughly, then remove all the stems. Chop the leaves into smaller pieces and place in a large salad bowl.
When ready to assemble the salad, pour the dressing over the kale and begin to massage it with your hands until the leaves begin to soften. Transfer to serving dishes and top with chickpeas.