Preheat the oven to 425°F (220°C). Line the sheet pan with parchment paper.

Spread the drained canned chickpeas on the lined sheet pan. Dry-roast them for 10 min.

Remove the chickpeas from the oven. Mash them roughly with a fork.

Add 1/2 tsp salt, paprika, garlic powder, and half of the Parmesan cheese to the chickpeas. Toss until coated.

Return the chickpeas to the oven. Bake for 15-17 min until crisp.

Add Medjool dates, 3 tbsp olive oil, 1/4 cup pistachios, lemon juice, lemon zest, water, 1/2 tsp salt, and black pepper to the blender. Blend until smooth.

Add a little additional water if the dressing is too thick. Blend briefly to combine.

Transfer the crisp chickpeas to a mixing bowl. Add the remaining Parmesan cheese, crushed pistachios, panko breadcrumbs, parsley, and lemon zest.

Toss the chickpea mixture until evenly combined. Season with black pepper and salt to taste.

Place the finely chopped kale in a large mixing bowl. Drizzle it with the remaining olive oil and lemon juice.

Add the minced fresh garlic and a pinch of salt to the kale. Massage with clean hands for 30 seconds.

Divide the kale among serving bowls and top with the chickpea-Parmesan crunch. Add pistachio-date dressing to taste.

Toss the salad just before eating. Serve immediately while the chickpea crunch is crisp.