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Preheat the oven to 350. Line a sheet pan with parchment paper and set aside.
Add the chickpeas to the sheet pan and dry roast them for 10 minutes.
Add the tahini, salt, onion powder, garlic powder and paprika to a bowl. Mix to combine. Add the chickpeas and toss to coat.
Add the chickpeas to the sheet pan, spread out and bake for 27-33 minutes until crisp. Let them sit for ten minutes.
While the chickpeas roast, make the dressing. Add all ingredients to a jar and whisk to combine.
Make the salad. Add the kale to a bowl with olive oil, salt and lemon juice. Use your hands to massage the kale. Add the dressing and toss to coat. Add the Parmesan and toss to coat. Top with chickpeas and pistachios.