Drain and rinse the chickpeas then transfer them to a large bowl. Top with 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 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 into a large salad bowl. Repeat with entire bunch.
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, pumpkin seeds and 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.