Peel apart garlic cloves but leave the skin on. Avoid using any tiny garlic cloves from the center of the head. Preheat oven to 375 degrees F (190 C).
Add drained chickpeas to a mixing bowl and toss with oil, salt, and seasonings.
Add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic with a bit of olive or grape seed oil. Bake for 15-20 minutes (depending on the size of the garlic cloves), or until garlic is fragrant and slightly browned. Carefully remove garlic and set aside. Continue baking chickpeas for 10-15 minutes more or until slightly crispy and golden brown. Remove from oven and set aside (the chickpeas will get more crispy as they cool).
Squeeze garlic out of skins / peel away skins and add to a mixing bowl. Add all remaining dressing ingredients and whisk vigorously to combine, smashing the garlic with the whisk. Taste and adjust seasonings as desired, adding more lemon for brightness, tahini for richness, and maple syrup for sweetness. Set aside.
Add kale to a large mixing bowl. Before adding dressing, add 1 Tbsp each lemon juice and olive oil (amount as original recipe is written // alter if adjusting batch size) to the kale and massage with hands to soften the texture and lessen bitterness. Then add as much dressing as desired (some may be leftover) and mix with a spoon or salad tongs.
Top with chickpeas and serve. Best when fresh, though leftovers keep in the fridge for up to a few days.
*I bought my Tandoori Masala Spice blend at Whole Foods (it's the Whole Foods Market brand), but you can easily make your own (see next note). *DIY Tandoori Masala Blend: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed. This Shawarma Spice Blend is also delicious and quite similar. *Nutrition information is a rough estimate calculated with olive oil, the lesser amount of maple syrup, and all of the dressing.