Crispy chickpea salad

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Dry chickpeas thoroughly with a towel and remove any loose skins.
3. Toss the chickpeas with olive oil, salt, pepper, cumin, and paprika and roast for 20-30 minutes until deep golden brown and crispy (they will continue to crisp up as they cool).
4. Drizzle olive oil on the kale and massage for 1-2 mins (scrunch it in your hands) until tender.
5. Whisk together the ingredients for the dressing (add more water if needed to thin it out) and pour it onto the kale (start by pouring 3/4 of it on and then add gradually so you don't over dress).
6. Pour the crispy chickpeas on top and enjoy!