Preheat the oven to 400 degrees Fahrenheit.
Drain and rinse the chickpeas and to a bowl.
Add in the olive oil, garlic powder and salt and toss to combine
Transfer to a baking sheet lined with parchment paper and bake for about 40 minutes or until crispy.
As the chickpeas cook, prepare the quinoa following these instructions. While the quinoa is cooking, de-stem the kale, wash, and chop finely. I like to use kitchen sheers to get it really small. Add to a large bowl along with the chickpeas, quinoa, pumpkin seeds and sliced almonds.
To make the dressing, simply whisk all ingredients together in a small bowl or add to a salad dressing shaker and shake to combine. Toss the dressing with the salad. Top with additional salt and pepper if desired and enjoy!