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In a pan over medium heat, add olive oil, grated garlic, and panko. Stir constantly until golden brown. Remove and let cool.
In a small bowl or jar, combine lemon zest and juice, garlic, apple cider vinegar, dijon, black pepper, and olive oil. Shake or whisk well.
Massage kale with some olive oil to help soften up the leaves.
In a large mixing bowl, combine massaged kale, chickpeas, white beans, artichokes, sun-dried tomatoes, and parmesan cheese.
Drizzle the dressing on top and toss well.
Just before serving, sprinkle with garlic panko crumbs and serve.