Start the recipe by pre-heating the oven to 190 degrees Celsius. Peel apart the heard of garlic but leave the skin on.
After draining the chickpeas, add it into a mixing bowl together with the olive oil, sea salt, and curry powder. Mix and combine all the mixture.
Into a baking tray with parchment paper, add the chickpea mixture and the cloves of garlic. Drizzle the garlic with some olive oil, and bake the tray for 15-20 minutes or until the garlic is lightly brown and fragrant.
At this point, remove the garlic, set it aside, and continue to bake the chickpeas for an extra 10-15 minutes, or until the chickpeas are crispy and golden brown. Remove the chickpeas and set aside together with the garlic.
Remove the skin of the garlic by squeezing the gloves. Into a mixing bowl, add the squeezed garlic together with all the remaining ingredients of the dressing. Whisk very well the ingredients, making sure the garlic is being mashed with the whisk.
Add the kale to a large mixing bowl, together with a small spoon of lemon juice and olive oil, and massage the kale for a few minutes. It will help to soften the kale and lessen the bitterness.
At this point, add the dressing and toss with a spoon to combine. Top the salad with the chickpeas and it’s done.
