Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Wash and dry your chickpeas and spread them out on your sheet pan.
Drizzle with oil and sprinkle with your seasonings (paprika, onion powder, garlic powder, salt and pepper) toss to evenly coat in your olive oil and seasonings.
Place into the oven and bake for 20 minutes stirring halfway through to ensure they crisp up evenly.
While your chickpeas are cooking prep your veggies.
Wash and dry you kale and cut out the stems (the hard part in the middle). Chiffonade your kale as you would with fresh basil and place into a large salad bowl. You want the kale to be cut into very thin strips. Take your hands and massage your kale for just a minute or two.
Slice bell peppers, quarter cucumbers, half tomatoes and dice avocado and add to your salad bowl. Mix with your kale to incorporate together.
Now make your dressing. Either use a garlic press or chop garlic finely then sprinkle a little salt onto the garlic. Use the flat surface of your chef knife and drag over garlic back and forth crushing into a paste.
In a small bowl whisk tahini, water, lemon, maple syrup and crushed garlic together. Season dressing with salt & pepper to taste.
Add about half of the dressing to your salad bowl and toss. Plate your salad and top with your roasted chickpeas. Drizzle with additional dressing if desired.