{GLUTEN FREE + DAIRY FREE}
Preheat the oven to 425 degrees. Drain the chickpeas and pat as dry as you can on a cutting board in between several pieces of paper towels.
Combine all salad dressing ingredients in a blender or food processor and process until smooth and emulsified.
Wash and de-stem kale, and cut into about 1 inch thick ribbons. To save time you can stack several leaves on top of each other, and roll them up into a round bunch, and thinly slice all the way across.