Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Wash and dry the curly kale, remove the tough stems, and tear the leaves into bite-sized pieces.

In a medium bowl, toss the drained chickpeas with olive oil, smoked paprika, garlic powder, kosher salt, and black pepper. Spread them evenly across the prepared baking sheet.

Roast the chickpeas in the oven for 22-28 minutes, shaking the baking sheet halfway through for even browning.

In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh lemon juice, Dijon mustard, olive oil, minced capers, garlic, grated Parmesan, maple syrup, and a pinch of salt and black pepper until smooth.

In a large salad bowl, drizzle the kale with olive oil and a sprinkle of salt, then massage the kale for 1-2 minutes.

Add about two-thirds of the dressing to the kale and toss gently to coat.

Fold in half of the cooled roasted chickpeas and reserve the remaining for garnish.

Garnish the salad with remaining chickpeas, extra grated Parmesan or nutritional yeast, chopped parsley, and lemon zest before serving.