Pat chickpeas very dry with paper towels. On rimmed baking sheet, toss with olive oil, ¼ teaspoon salt and ½ teaspoon pepper. Roast in 425°F oven for 30 minutes, shaking occasionally; let cool.
In a large bowl, whisk mayonnaise, lemon juice, Parmesan, Dijon, garlic, anchovy paste, and ¼ teaspoon salt. Add kale and peppers; toss to coat. To serve, top salad with chickpeas.