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Preheat oven to 400°F.
Drain, rinse, and pat dry the chickpeas. Toss with thyme, garlic powder, and a drizzle of avocado oil. Spread on a baking sheet and roast for 15-20 minutes, until crispy.
Slice the delicata squash, kale, and red onion. Add to a large bowl.
In a small bowl, whisk together the lemon juice, red wine vinegar, maple syrup, and a pinch of salt.
Pour the dressing over the squash and kale mixture and massage the kale with your hands until softened, about 2-3 minutes.
In a small bowl, combine the crushed garlic, dijon mustard, red wine vinegar, maple syrup, olive oil, and parsley. Whisk to emulsify.
Add the golden raisins, pumpkin seeds, and crispy chickpeas to the salad. Drizzle with the caramelized lemon dressing and toss to combine.
Serve immediately.