Drain and rinse the chickpeas, then transfer them to a large bowl. Top with oil, garlic, salt, and pepper, and stir to combine. Transfer the chickpeas to a baking sheet and roast for 40-45 minutes, until golden brown and crispy, shaking the pan a few times to avoid burning.
While the chickpeas are cooking, prepare the dressing. Add all the dressing ingredients into a high-powered blender 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 the stems. Tear the leaves into smaller pieces and put them in a large salad bowl.
When you're 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, pumpkin seeds, and the optional quinoa crispies.
If the chickpeas don't fully crisp up, leave them in the warm oven with the door propped open for 30-60 minutes.
Leftovers can be stored in an airtight container in the fridge for up to 4 days, though it won't be as good after the first day.
You can top the salad with the protein of your choice to create a complete meal.