Garlicky Kale Salad with Crispy Chickpeas

• 1 large bundle kale ((loosely chopped or torn // ~6-8 cups or 10 ounces as original recipe is written))

• 1 15-ounce can chickpeas ((rinsed, drained and thoroughly dried))

• 1 1/2 Tbsp olive, avocado or grape seed, oil

• 1 healthy pinch sea salt

• 2 1/2 - 3 Tbsp tandoori masala spice blend* ((see notes for DIY blend))

• 1 head garlic ((large/even-sized cloves work best))

• 1/3 cup tahini

• 2 Tbsp olive oil + more for roasting garlic and massaging kale

• 1/4 cup lemon juice ((plus more for massaging kale // ~2 small lemons))

• 1-2 Tbsp maple syrup ((or honey if not vegan))

• 1 healthy pinch each salt + pepper

• Hot water ((to thin))