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Preheat oven to 425° F.
On a baking sheet, toss the chickpeas, 2 tablespoons olive oil, chili powder, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Bake for 15 minutes. Add ¼ cup parmesan, toss and bake 5-10 minutes, until extra crisp.
During the same time, on a baking sheet, toss the breadcrumbs, pine nuts, and garlic with 2 tablespoons of olive oil and a pinch of salt. Bake 10 minutes, until toasted.
Meanwhile, add the kale and ½ cup parmesan to a large salad bowl.
To make the dressing, combine all ingredients in a blender and blend until smooth. Add ¼ to ½ cup water to thin the dressing. Taste and adjust the salt.
Pour the dressing over the kale, add ½ cup parmesan and toss well, massaging the dressing into the kale. Top the salad with avocado, then add a handful of parmesan. Top with breadcrumbs and chickpeas. Serve and enjoy!