Prep Chickpeas: Preheat oven to 400°F (204C). In a medium bowl, stir together 1 14-oz can chickpeas (drained), ¼ cup tahini, and ½ tsp each salt, onion powder, garlic powder, smoked paprika.
Bake Chickpeas: Spread chickpeas onto a parchment-lined baking sheet ina single layer, then bake for about 20 minutes, or until crispy.
Tahini Dressing: In a medium bowl, stir together ½ cup plain Greek yogurt, ¼ cup tahini, 2 Tbsp lemon juice, 2 tsp dijon mustard, 1 clove garlic (minced), ½ tsp salt, and water to thin to your desired consistency.
Make Salad: Wash then cut 1 bunch kale into bite-sized pieces. Add to a large bowl, and gently massage the kale for a few seconds to make it more tender. Add Crunchy Roasted Chickpeas, Tahini Dressing, and parmesan. Toss to combine and serve!