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Preheat the oven to 400'. On a parchment lined baking sheet, toss the chickpeas with the maple, oil, paprika and a few picnhes of salt and pepper. Spread in a single later and bake for 20 minutes until crispy. Set aside while you prepare the rest of your salad.
Stem the jalapeno and remove all, half or none of the seeds depending on your spice preference. Into a blender or food processor, combine the roasted jalapeno, shallot, cilantro, lime juice, white wine vinegar, agave, olive oil and salt. Blend until well combined.
In a large salad bowl, combine the baby kale, shredded brussels, green onions, cucumber and half of the pumpkin seeds. Toss with desired amount of dressing and top with the remaining seeds, crispy chickpeas and avocado.