Preheat oven to 400 degrees Fahrenheit.
Add the drained, rinsed, and dried chickpeas to a large bowl.
Sprinkle with olive oil, salt and garlic and toss until well coated. Add to a baking sheet lined with parchment paper.
Bake for 35 minutes, turn the oven off, and then let sit in the oven for an additional 15-20 minutes to crisp.
While the chickpeas are cooking, prepare the rest of the salad. Remove the stems of the kale and chop the leaves into very small pieces.
Add to a colander and run under warm water. While the water is running, massage the kale with your hands to help break it down.
Transfer to a large mixing bowl and dry the kale using a towel.
To make the dressing, add all ingredients into a high speed blender and process until smooth. Taste, and adjust seasonings as desired.
Toss the dressing with the kale, and use your (clean) hands to massage the dressing into the kale.
Add the chickpeas, sliced avocado, parmesan and enjoy!