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Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Spread the chickpeas on the sheet tray, pat them dry with paper towels, and toss them with a drizzle of olive oil, paprika and salt.
Bake for 25-30 mins until golden brown and crispy. Allow to cook for another 10 mins if you prefer it crispier.
Wash the kale and tear it from the stems. Chop into small pieces.
Place the kale in a large bowl with ice water for 10 mins. Strain and dry well with paper towels or a salad spinner.
Make the Caesar dressing by combining the minced garlic, anchovies, Worcestershire sauce, grated Parmesan, lemon juice, egg yolks, Dijon mustard, avocado oil or neutral oil, salt and pepper.
Add about ¼ cup of the dressing to the kale and toss really well until all the leaves are coated.
Shred some fresh Parmesan or Pecorino Romano.
Drizzle the kale with more dressing, and toss in the cooled crispy chickpeas.
Serve and enjoy!