Preheat oven to 375˚F.

Place the dried-off chickpeas in a large bowl and drizzle with 1 ½ tablespoons of the olive oil. Add the tandoori spice and toss to coat. Transfer the chickpeas to a rimmed baking sheet. Place the garlic cloves on the baking sheet with the chickpeas and lightly drizzle with a little olive oil. Bake 20-25 minutes, until chickpeas are golden brown and lightly crisped and the garlic is lightly browned. Set aside to cool.

In a medium mixing bowl, combine the tahini, 2 tablespoons of olive oil, 1/3 cup of lemon juice, maple syrup, and salt and pepper. Squeeze the roasted garlic cloves out of their skins into the bowl and whisk vigorously to combine. Add hot water, a tablespoon at a time, to thin the dressing as needed. Taste and adjust the seasoning if necessary.

Place the kale in a large mixing bowl. Top with last tablespoons of olive oil and lemon juice and use your hands to massage the leaves to tenderize them. Add as much of the dressing as you’d like and toss well to combine. Top with the crispy chickpeas and serve.