Blanch the 4 cups kale - stems removed: Tear into bite-sized pieces. Boil in salted water for 2 minutes, then cool in ice water.
Prep the 1,5 cups chickpeas: Drain and rinse.
Make the dressing: Blend 4 tablespoons tahini, 1 tablespoon light soy sauce, 1 tablespoon gochujang, 1 tablespoon maple syrup, 1 tablespoon light rice vinegar, and ¼ cups water until smooth.
Assemble: Toss kale and chickpeas with dressing. Serve fresh or store chilled.
