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Preheat the oven to 425.
Line a sheet pans with parchment paper and set aside.
Add the chickpeas to the sheet pan, then dry roast for 10 minutes.
Remove from the oven, then mash them with a fork and add the salt, paprika, garlic powder and ½ the Parmesan.
Place back in the oven for 15-17 minutes, until crisp.
Make the dressing. Add everything to a high speed blender and blend until smooth. Add water to thin if needed.
Add the pistachios, breadcrumbs, lemon zest and parsley to the chickpeas and toss. Add salt and pepper if desired.
Add the kale to a bowl, drizzle with a little olive oil, then the lemon juice, garlic and salt. Massage with your hands for 30 seconds.
Plate the kale, top with the crunch, then dress to taste and toss.