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Preheat the oven to 400ºF.
Add the rinsed chickpeas, 1 tablespoon of oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika to a large sheet pan and toss to coat. Bake for 15 minutes.
In a medium bowl, combine the cashews with 1 tablespoon of oil, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, and the maple syrup.
After 15 minutes, remove the chickpea sheet pan from the oven, stir to loosen, and add the seasoned cashews to the pan. Bake until the chickpeas are crisp, 10 to 15 minutes.
Meanwhile, in a large bowl, massage the kale with a drizzle of olive oil. Let the kale sit on the counter to soften for about 10 minutes.
Prepare the dressing: Add all the ingredients to a small bowl of jar and whisk well to combine.
To serve, dress the salad, toss to coat, then add the carrots and chickpea and cashew sheet pan.