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Caramelize the lemon: Preheat oven to 425°F and line two baking trays with parchment. Heat a small greased pan over medium-low. Zest the lemon into a blender cup, then cut in half. Place halves cut-side down in the pan and cook 5 mins, until caramelized. Cool, then juice into the blender cup.
Blend the dressing: Add garlic, mustard, vinegar, syrup, oil, and ½ tsp salt. Blend until creamy. Pulse in parsley. Adjust seasoning to taste.
Prep the kale: Massage kale with 1-2 spoonfuls of dressing and a pinch of salt until softened. Set aside.
Pickle the onions: In a small bowl, massage onion with lemon, vinegar, syrup, parsley, and salt. Stir in raisins and set aside.
Make the chickpea crispies: Mash chickpeas with a fork, spread on a baking tray, and toss with thyme and 1 tbsp oil. Bake 15 mins. Stir in garlic powder, salt, and 1 tsp oil, then bake another 10 mins, stirring every 5 minutes until crisp. Cool completely.
Roast the squash: On the second tray, toss squash with oil, salt, and pepper. Roast on the bottom rack for 15 mins, until golden. Sprinkle with salt.
Toss together on the tray: On the tray, toss roasted squash with kale, pickled onions, and pumpkin seeds. Divide into bowls, top with crispy chickpeas, and drizzle with more dressing.