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Preheat oven to 200ºC. Drain chickpeas and rinse. Pour chickpeas onto some tea towels and pat dry (this will help them to crisp up faster and dry properly). Place chickpeas into a bowl with a drizzle of olive oil, a good pinch of salt and some paprika (you can add more if you like but I prefer to keep it simple). Pour chickpeas onto a lined baking tray and place into an oven and bake for 30-40 minutes, stirring every 10 mins or so for even baking.
Destem your kale. Wash and spin kale then chop into small bite sized pieces and place into a large mixing bowl. Squeeze the juice of ½ a lemon and a small drizzle of olive oil onto the kale and massage the kale for 2 minutes to get soften the leaves a little (this makes it so much more palatable but you can still store it prepped in the fridge like this for days!)