Preheat oven to 425 degrees F.

Place drained chickpeas to a mixing bowl and toss with oil and seasonings.

Add seasoned chickpeas to a baking sheet. Bake for 20 to 30 minutes or until golden brown and crispy. Ovens can vary, so if your chickpeas are not crispy enough, keep going until desired texture. Remove from oven and set aside.

In a high-speed blender, add vegan mayo, olive oil, lemon juice, apple cider vinegar, garlic cloves, onion powder, dijon mustard, capers, salt and pepper. Blend until creamy and smooth, scraping down sides as needed. Add enough water to thin until desired dressing texture is achieved. Set aside.

Add kale to a large bowl. Drizzle with 1 tbsp of olive oil and massage by hand to remove some of the bitterness in the kale.

Drizzle on desired amount of dressing, plus any of your favorite toppings. Toss to coat and top with smoky chickpeas. Serve immediately. Cover any leftover dressing in an airtight container and place in the refrigerator for up to 7-10 days.