Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper.
Mix all of the spices for chickpeas in a small bowl. Add olive oil to chickpeas and mix before sprinkling on spices and stirring well. Add them to baking sheet and spread into a single layer.
Bake for 30-35 minutes until crispy - check at 15-20 minutes to make sure they're not burning and give the tray a little shake. Let cool for 10 minutes.
Meanwhile, add trimmed kale to a large bowl and drizzle 1/2 - 1 tablespoon of olive oil and sprinkle 1/4 teaspoon kosher salt. With both your hands, massage oil and salt into kale until all is well combined and kale begins to soften. This will release some of the bitterness of the kale.
Add the rest of the salad ingredients to the bowl - tomatoes, cheese, cucumber, olives, and parsley and mix well.
To make the vinaigrette whisk together the juice, oil, salt, and pepper. Set aside.
Now you can choose to just add juice from 1/2 a lemon to the bowl and mix, or add some of the vinaigrette to taste, and then mix.
Top with crispy cooled chickpeas before serving and enjoy!